• 400g pack frozen pollock fillets, thawed, dried and roughly chopped
  • 1 egg
  • 1 tbsp red Thai curry paste
  • 2 tsp fish sauce
  • 1 tbsp cornflour
  • zest and juice 1 lime
  • 50g green beans, trimmed and finely sliced
  • 2 tbsp sunflower oil, for frying
  • 3 tbsp sweet chilli dipping sauce
  • leafy salad, to serve


  • STEP 1

    Tip the fish into a food processor with the egg, curry paste, fish sauce and cornflour, then blitz until smooth. Tip the mixture into a bowl and stir in the lime zest and green beans, then shape into 8 fish cakes.

  • STEP 2

    Heat a little oil in a large non-stick frying pan, then cook the fish cakes (in batches) for a couple of mins each side until firm and cooked through.

  • STEP 3

    While the fish cakes are cooking, stir the lime juice into the chilli sauce to make a dressing. Pile salad onto plates, top with the fish cakes and drizzle with a little dressing.


You can use any sustainable white fish for these recipes – such as haddock, cod or any other firm white fish.


With its white flesh, sweet flavour and medium flaky texture, pollock – a member of the cod family – is a useful, readily available fish for the home cook. You may have already encountered it in fish fingers and pies, and it is widely considered sustainable. If you can’t find it on the fish counter, look for it in the freezer, where it can be found as boneless flaky fish fillets.

Recipe from Good Food magazine, April 2015


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.13 ratings