Thai Style Fishcakes


For the fishcakes:

600g firm white fish (such as basa or snapper), finely sliced

1 garlic clove, minced

2 spring onions, chopped

2 tsp lime zest (about 1 lime’s worth)

2 tsp freshly grated ginger

2 tsp red curry paste

1 egg

3 tbsp wholemeal flour

oil spray

For the salad and dressing:

2 cups cooked rice vermicelli noodles (roughly 1 1/2 little nests)

1 red capsicum, finely sliced

1/4 cup chopped coriander

1/4 cup mint

1 cup chopped spinach

1 tbsp sesame oil

1 tbsp fish sauce

2 tbsp lime juice

1 tbsp sugar


  • Place fish, garlic, spring onions, lime zest, ginger, red curry paste and egg into a food processor and pulse until combined. (Only pulse the ingredients until the fish is finely chopped but with some texture still- don't let it become a paste)
  • Stir through flour and season with a little salt.
  • Shape mixture into fishcakes of desired size.
  • Heat a non-stick frypan to medium high, spray lightly with oil and place portions of fish mixture into the pan.
  • Cook fishcakes in batches for approx 5 minutes per side or until cooked through.
  • While cakes are cooking, toss together cooked rice vermicelli, capsicum, coriander, mint and spinach.
  • Combine the sesame oil, fish sauce, lime juice and sugar in a jar, then shake until thoroughly mixed and pour over the noodle salad.
  • Divide salad among plates or bowls and top with cooked fishcakes to serve.

Recipe courtesy of Jay Rogers at Kidspot.

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