Delicious Homemade Meals

Thai Fish Cakes


Looking for a quick and delicious meal for your Sunday evening? Look no further than these Thai fish cakes. Pair them with a simple Asian slaw and Thai dipping sauce for a meal that is bound to keep the whole family happy. It is also a healthy option and gluten free – all the more reason to give it a go!

Shopping List

Fish Cakes

  • 2 fillets of any firm, affordable fish i.e. Ling
  • 8 medium-large prawns
  • 1 egg
  • ½ bunch coriander stalks
  • 1 heaped tbs grated garlic
  • 1 heaped tbs red curry paste
  • 1 heaped tbs Tom Yum paste
  • 1 tsp fish sauce
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 100g sliced green beans


Asian Slaw

  • ½ bunch picked coriander
  • ½ bunch picked mint
  • ½ bunch shallots – finely sliced
  • 1 red capsicum – finely sliced
  • Any cabbage of choice – finely sliced

For added crunch, add Chang’s Original Fried Noodles or fried shallots

Thai Dipping Sauce

  • 1 eschalot – very finely diced
  • 2 inches ginger – grated
  • 1 long red chilli – finely sliced (or 2 birds eye chillies if you like it hot!)
  • 1 tsp sesame oil
  • 1 tbs vegetable oil
  • 1 tbs soy sauce
  • 1 tsp fish sauce
  • ¼ cup rice wine vinegar
  • 3 tbs mirin
  • 1 tbs water

This sauce is also perfect for dressing the salad


  1. Place half the prawn meat in the blender with 70% of the fish – blitz/puree.
  2. Add in the egg, coriander stalks, garlic, red curry paste, Tom Yum paste, fish sauce, soy sauce and sesame oil – combine in the blender.
  3. Roughly dice remaining fish and prawn meat with a knife and fold through the mixture to add texture.
  4. Add sliced beans.
  5. If the mixture is slightly wet/runny, it can be thickened with rice flour.
  6. Once the mixture is combined – heat a pan with oil to medium-high heat.
  7. Form small patties and fry until golden brown or until flesh is cooked.
  8. Serve with Thai dipping sauce and Asian slaw.


Recipe and photos by Michael Salmon