Thai fish cakes with pickled cucumber

Thai fish cakes with pickled cucumber

(9) Rate it

  • 0:15 Prep
  • 0:12 Cook
  • 4 Servings
  • Capable cooks

These Thai fish cakes taste so delicious that no-one will believe just how easy they are to prepare!

Featured in
Starters recipes, Main recipes


  • 800g white fish fillets (see Notes)
  • 1 clove garlic, crushed
  • 2 red birdseye chillies, seeded, finely chopped
  • 2 tablespoons chopped coriander
  • 3 Lebanese cucumbers, halved lengthways
  • 2 shallots, peeled, thinly sliced
  • 1/4 cup (60ml) lime juice (about 1 lime)
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 cup coriander leaves
  • 2 tablespoons vegetable oil
  • Steamed jasmine rice, to serve
  • Lime wedges, to serve


  • Step 1
    Process fish in a food processor until a coarse paste forms. Transfer to a large bowl. Add garlic, 1 chopped chilli and chopped coriander, then season to taste with salt and pepper. Shape heaped tablespoonfuls of mixture into ‘cakes’.
  • Step 2
    Using a teaspoon, remove seeds from cucumbers. Discard seeds then slice cucumbers thinly on the diagonal. Place cucumbers, shallots, remaining chilli, lime juice, fish sauce and sugar in a bowl. Cover and refrigerate until ready to serve then gently stir in coriander leaves.
  • Step 3
    Meanwhile, heat oil in a non-stick frying pan over medium heat. Cook fish cakes, in batches, for 2 minutes each side or until golden and cooked through. Drain on paper towels. Serve with pickled cucumber, steamed rice and lime wedges.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi


  • 1140 kj


  • 13g

    Fat Total

  • 2g

    Saturated Fat

  • 2g


  • 33g


  • 108mg


  • 635.67mg


  • 5g

    Carbs (sugar)

  • 5g

    Carbs (total)

All nutrition values are per serve


* In Thailand, redfish is the variety of fish traditionally used to make fish cakes.

  • Author: Michelle Noerianto
  • Image credit: Andrew Lehmann
  • Publication: Notebook:



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