fish cakes and salad 2



  • Boneless fin fish ½ kg
  • Ginger garlic paste 1 tbsp.
  • Mint 2 tbsp. (chopped)
  • 2 omega 3 eggs more if required
  • Green chili 1 tsp (chopped)
  • Red chili powder 1 tsp
  • Oregano 1 tsp
  • Black pepper powder ½ tsp
  • Onion 1 (chopped)
  • Green coriander ½ cup (chopped)
  • Ginger to taste
  • Olive Oil for frying


  1. Mince fish, ginger garlic paste, mint, green chili, red chili, black pepper powder, green coriander, and salt.
  2. Take out mixture in a bowl and mix corn flour, oregano and onion.
  3. Give it shape of kabab and shallow fry in warm oil.
  4. Serve with a chili garlic salad.

Adapted from


My Thai fish cakes 1       My Thai fish cakes 2


500g snapper fillets (any oily fish can be used)
1 tablespoon green curry paste (check sugar content)
2 snake beans chopped fine
Handful of coriander leaf
1 egg lightly beaten
2 teaspoons light soy sauce (Check sugar content)
Juice of a lime
Zest of a lime
Half a cup of rice flour or your favourite flour

finely dice your fish and add it to a large bowl. Add curry paste, soy sauce, lime juice/zest, egg and rice flour. Mix thoroughly. Add beans and coriander. Mix again, cover and keep in the fridge for half an hour.

Using damp hands make small balls of the mixture and shallow fry in a large hot pan using olive oil spray. Flip once.

Serve with a salad.


         500g redfish fillets

  • 2 red chillis, chopped
  • 1 tbsp grated fresh ginger
  • 2 cloves garlic, peeled
  • 1 tsp grated lemon rind
  • 1 tsp EQUAL SPOON FOR SPOON (Over time reduce the amount here until you no longer miss the sweetness of sugar or sugar substitute.)
  • 20ml fish sauce
  • 1 green onion, chopped
  • 1 egg (Egg white)
  • 1/4 cup coriander leaves
  • 125g green beans, sliced
  • 1 tbsp  Olive oil

Place fish, chilli, garlic, ginger, onion, lemon rind, fish sauce, Equal, egg(white)and coriander into the bowl of a food processor and blend until well combined and smooth. Transfer mixture to a bowl and stir through finely sliced beans.Chill for at least 2 hours.

Heat oil in a non-stick fry pan. Use a spoon to shape the fish cakes as the mixture is sticky, and cook in batches until browned on both sides.

For those who like a little more spice, add an extra chilli to the fish mixture and dipping sauce. Fish cakes may be shaped into larger cakes and served as an entre or light lunch with a green salad.