Fish cakes with sesame carrot salad

Fish cakes with sesame carrot salad

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  • 0:20 Prep
  • 0:20 Cook
  • Makes 12
  • Capable cooks

These delicious and crispy fish cakes are flavoured with lime juice, sesame oil and sugar.

Featured in
Coles Magazine, Asian recipes


  • 1 bunch fresh coriander, washed
  • 500g basa fish fillets, chopped
  • 1 small red chilli, finely chopped
  • 2 tablespoons grated ginger
  • 2 teaspoons cornflour
  • 2 teaspoons fish sauce
  • 1 teaspoon white sugar
  • 1/3 cup vegetable oil
  • 2 tablespoons peanut oil
  • 2 tablespoons white vinegar
  • 2 teaspoons white sugar
  • 1 carrot, cut into thin strips
  • 1 Lebanese cucumber, thinly sliced
  • 2 spring onions, sliced
  • 2 teaspoons sesame seeds, toasted
  • 3 spring onions, finely chopped


  • Step 1
    Separate roots, stems and leaves of coriander. Set leaves aside and chop roots and stems. Place in a food processor with fish fillets and chilli and process until almost paste-like. Transfer to a bowl with spring onion, ginger and cornflour. Mix together fish sauce and sugar, and add fish mixture. Using clean hands, mix together well. Chill while making salad.
  • Step 2
    To make Sesame Carrot Salad: Combine carrot, cucumber, onion and reserved coriander leaves. Whisk together peanut oil, vinegar and sugar. Pour half the dressing over salad and toss to combine.
  • Step 3
    Heat vegetable oil in a large frying pan on medium. Cook 1/4 cup measures of fish mixture in batches, flattening slightly with a spatula, for 2-3 mins each side, until golden and firm. Drain on paper towel. Repeat with remaining mixture. Serve fish cakes with salad and top with sesame seeds. Serve remaining dressing in a small bowl for dipping.

  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles



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