Thai Fish Cakes are the perfect weeknight meal. Quick, easy, healthy, and full of fresh exotic flavours, they’re guaranteed to please everyone you serve them to!
Sending you happy Good Friday vibes from Cairns! We only have a couple days left in this tropical city, and I’m so sad to be leaving. The sea, the wildlife, the rainforest, and the people have been amazing. I’ve loved every moment, and I’ll have lots to share when I get back!
For now though, I thought I’d leave you with a dish for your fishy dinner this evening. I first experienced these fish cakes after digging through our freezer a few months ago. I was looking for something quick to cook, and I settled on these burger-esque things. I whipped up some veggies, these cakes, a salad and was pleasantly surprised at how good they tasted. My boyfriend’s father makes these on the regular. Each time, they’re a little bit different as you can put whatever you want into them. This version is inspired by Thai cuisine – a tad spicy, a tad sweet, a smack of citrus, and all around delicious.
For these cakes, you’re going to need fish mince. I get mine from a kind lady who runs a fish stall at the Southside Farmer’s Market in Phillip, ACT. Her daughter was a school peer of my boyfriend, and she and her mother run a very successful seafood business down in Narooma. Every week they run up to Canberra to sell their goods at the Southside Market. If you’re in Canberra and looking for really good, fresh seafood, hit these two up on a Sunday morning. Their fish is top quality, and they’re the nicest ladies around. If you can’t get fish mince, you can always get some fresh white fish (halibut, cod, swordfish, etc.) and chop it up very fine to make your own mince. Just be sure it is fully filleted. You don’t want any tiny bones in your cakes.
These fish cakes go fabulously with my homemade tartar sauce, a side of baked sweet potato fries, and a salad. But you can also toss them between a roll and make your own fish burger! A little garlic aioli, sweet chilli sauce, lettuce, and tomato? Brilliant.
I hope you all have a wonderful Easter weekend, and I hope you try these cakes! They’re packed with the best Thai flavours, freeze well, and are a perfect choice when you need a quick, healthy weeknight meal!
Thai Fish Cakes
- 500g fish mince
- juice of 1/3 lemon
- 1 carrot, finely grated
- 1 stalk lemongrass, thinly sliced
- 2″ knob fresh ginger, peeled and grated
- 2 cloves garlic, grated
- 1/2 tbsp sesame oil
- 1/2 tbsp fish sauce
- 1 tbsp Thai green chili paste
- 1 tsp Sriracha hot sauce
- 1/2 tsp ground cardamom
- handful of fresh mint, finely chopped
- small handful fresh parsley, finely chopped
- juice of 1/2 lime
- pepper and salt to taste
- 1 egg
- 2/3 cup fine breadcrumbs
In a medium saucepan over medium high heat, fry the fish mince with the lemon juice and some salt and pepper until cooked through, about 8 minutes. Remove to a large bowl to cool.
Once the mince has cooled enough to touch, mix it with the remaining ingredients, except the breadcrumbs, and use your hands to combine everything together. Add in the breadcrumbs a little at a time until the mixture stays together when squeezed in your hand. You may not need all of the crumbs. Form the fish mixture into 5–6 1″ thick, 4″ diameter patties. At this point, you can choose to freeze the cakes for later use or cook them. If you choose to freeze the fish cakes, double wrap them in plastic wrap and freeze in an airtight container until ready to cook. You can cook them straight from frozen, just add 3–4 minutes to the cooking time.
To cook the fish cakes, I usually grill them so they get the char marks. You can do this on a barbecue or using a grill pan on the stove. Grill the cakes for 5–6 minutes on each side, until heated through and marked. Top with fresh parsley and tartar sauce.
I have to thank my boyfriend’s father for happily teaching me how to make these fish cakes. Have any recipes been passed on to you by a relative or friend? Do you make them regularly?