• Serves 4
  • 40 minutes
  • Difficulty Easy
  • 25 Ingredients


This delicious Thai fish cakes recipe is courtesy of Zoe Bingley-Pullin.

Ingredients (serves 4)

  • RICE
  • 1 packet basmati rice
  • 1 1/2 cups water
  • Pinch of salt
  • 600g blue eye trevalla, roughly chopped
  • 1 clove garlic, minced
  • 1 tablespoon grated ginger
  • 1/2 chilli, finely chopped (optional)
  • 1 carrot, grated
  • 1 cup grated sweet potato
  • 1/3 cup roughly chopped coriander leaves and stalks
  • 3 tablespoons soy sauce
  • 1/4 cup plain flour
  • 1 teaspoon oil (e.g. peanut, canola, sunflower)
  • 1 clove garlic, minced
  • 1 packet 1 packet baby corn, halved
  • 1 bunch bok choy, end removed, halved lengthways
  • 200g button mushrooms, finely sliced
  • 2 tablespoons kecap manis
  • 3-4 tablespoons kecap manis
  • 2 tablespoons finely chopped coriander
  • 1/2 chilli, finely chopped (optional)


  1. Combine all rice ingredients in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to the lowest heat to cook for 12 minutes. Turn off the heat and leave to steam, still covered, for a further 8 minutes. Do not lift the lid while cooking.
  2. While the rice cooks, prepare the fish cakes. Place the fish in a food processor or blender and process until finely chopped. Add the garlic, ginger, chilli, carrot, sweet potato, coriander and soy sauce and process until well combined.
  3. Divide the fish mixture into 8-10 equal portions, roll into patties and flatten slightly. Coat in flour (shaking off excess). Heat a drizzle of oil in a large fry-pan (preferably non-stick) on medium heat. Cook fish cakes in batches, for 2-3 minutes each side, until golden brown. Transfer to a plate and cover with tinfoil to keep warm.
  4. While the fish cakes are cooking, heat oil in a large fry-pan or wok on high heat. Add garlic, baby corn, bok choy and mushrooms and stir-fry for 3-4 minutes, until tender. Stir through kecap manis.
  5. Combine dipping sauce ingredients in a small bowl.
  6. TO SERVE: Divide rice, fish cakes and Asian vegetables between plates and serve with dipping sauce on the side.

  • It looks super healthy and delicious would love to try this recipe thanks for sharing


  • The idea of sweet potat is great. I make thai fish cakes a lot but haven’t used sweet potato for them.


  • Sounds great, all the foods I enjoy eating. Thank you.


  • I’ve never tried making fish cakes before. Once I tried crumbing pieces of fish which squished together so I called them fish cakes, but they were flavourless and dry. I’m excited to try a real recipe. Yum!


  • oh how delicious, these flavours are right up my alley


  • So very well presented! Great recipe!


  • Sounds delicious. I might try and make some of these for lunches


  • Thai fish cakes is always a hit with guests! Love this recipe


  • Sounds delicious. I might try and make some of these for school lunches too.


  • Oh Yum! Going to keep this recipe. Thank you.


  • I have a few Thai-type fish cake recipes. So many of the ingredients are new or foreign to me that I’ve never tried to make them.


  • Likes like oodles of nutrition and flavour here.


  • Sounds lovely. Thanks for the recipe.


  • Thanks for sharing this recipe – but I’d use a cheaper fish than trevalla.


  • I might make these for my kids, they might be inclined then to eat more fish.


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