Spicy Thai Fishcakes and Asian salad


I adore fish but always feel a little let down by the stodge of traditional fishcakes which are mostly mash.. I prefer mine light and low carb, with plenty of zing.

These spicy Thai fish cakes with Asian salad make a great mid week supper or starter for a dinner with friends. Serve them with coconut steamed rice for a more substantial meal.

The salad is a staple favourite which goes equally well with a bit of salmon or chicken, or you could flash fly some beef rare and stir it through.

It can all be prepped in advance and just cooked and dressed at the last minute.


Serves 2 as a main course or 4 as a starter

Fishcake Ingredients

2-3 spring onions

Half a red chilli

Thumb sized piece of ginger

Handful coriander

300g mix of salmon and white fish fillet – skin removed

1 tbsp Thai curry paste

Half a teaspoon toasted sesame oil

1 tsp coconut oil for frying – or use more sesame oil


Dressing ingredients

2 tbsp soy sauce

1 tbsp sesame oil

2 tbsp lime juice

2 tbsp mirin

Thumb sized piece of ginger, grated

1 clove garlic

Salad ingredients

Half a bag beansprouts

2 carrots

1 courgette

2 spring onions

1 red chilli

Handful coriander

Handful roasted salted peanuts




For the fishcakes, put the onions, chilli, ginger and coriander into a food processor and whizz until finely chopped.


Add the fish, thai curry paste and sesame oil, and season with a good pinch of salt. Pulse until the fish is blended with the spice mix.

Form the mix into four patties and keep in the fridge until ready to cook.

For the dressing, whisk together the soy, mirin, lime juice, sesame oil and ginger. Smash the garlic clove with a knife and put it into the mix whole, to infuse.

For the salad, put the beansprouts into a serving dish, and grate in the courgette and carrots. Finely chop the chilli and coriander and add to the dish.


15 minutes before you are ready to eat, heat the coconut oil in a frying pan. Fry the fish cakes over a medium heat for 12-15 minutes, turning half way through, until they are browned on each side and cooked through.

Remove the garlic clove from the dressing and then pour the dressing over the salad and mix well. Chop the peanuts and sprinkle over the salad.


Serve the fishcakes with the salad – along with some steamed coconut rice if you like, and some sweet chilli sauce on the side.




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