Crispy Thai Fish Cakes

Laura Sharrad

This recipe is brought to you with the help of our friends at Asian Inspirations


  • 400g firm white fish (finely diced, sinew removed)
  • ½ cup ABC Sweet Soy Sauce Kecap Manis
  • 1 tsp fish sauce
  • 1½ tbsp corn flour
  • 1¼ cups panko breadcrumbs
  • 2 sprigs coriander (chopped)
  • 2 lime leaves (finely chopped)
  • 2 spring onions (white sections only, finely chopped)
  • 60g green beans (finely chopped)
  • 1 red chilli (deseeded, finely diced)
  • 1 egg white
  • Pinch of white pepper, salt and sugar
  • vegetable oil (for frying)
  • 2 tsp sesame oil
  • 2 tbsp lime juice
  • lime wedges, to serve
  • baby cos, to serve


  1. In a mixing bowl, combine fish, 1 tbsp ABC Sweet Soy Sauce Kecap Manis, fish sauce, corn flour, ¼ cup breadcrumbs, coriander, lime leaves, spring onions, green beans, chilli, egg white and a pinch of white pepper, salt and sugar. 
  2. Place remaining bread crumbs onto a shallow plate. Using 1 heaped tbsp mixture at a time, shape into 1.5cm-thick patties. Toss through breadcrumbs to coat, repeat with remaining mixture.
  3. One-third fill a wok with oil, heat over medium-high heat until hot. In batches, fry fish cakes for about 2-3 mins each side or until golden and cooked through. Drain on a paper towel. 
  4. In a small bowl, mix remaining ABC Sweet Soy Sauce Kecap Manis, sesame oil and lime juice to make a dipping sauce.
  5. Serve with lime wedges, lettuce and dipping sauce.  
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