Posted on
by 
3 Comments These delicious fish cakes were originally inspired by a fishing trip to Norway, where fresh fish is, of course, easy to come by. While most of us these days simply pick up our fish at the seafood counter or grocery store, one thing hasn’t changed: fresh fish makes the very best fish cakes.
These Asian-inspired fish cakes are packed with flavor, easy to make, and perfect for a light dinner, lunch, or as part of an appetizer spread. Serve them with a crisp salad, and you’ll have a delicious meal on the table in no time.
Tip from Simone
Eating more fish doesn’t have to be complicated. These fish cakes are a fun alternative to a simple piece of pan-fried fish and a great way to get people excited about eating seafood, even if they don’t eat it very often. Serve them with plenty of vegetables to turn them into a complete meal (see my serving suggestions below!).
Recipe Ingredients
- Cod fillets – I usually use fresh cod, but pollock, haddock, or salmon work just as well.
- Lime or lemon – Adds a bright, fresh flavor.
- Fresh parsley – Gives the fish cakes a fresh finish. Cilantro is also delicious if you’re a fan.
- Green onions or red onion – For extra flavor and texture.
- Red curry paste – Adds a wonderful Asian-inspired flavor.
- Red chili pepper – For a little heat. Leave it out if you prefer a milder version.
- All-purpose flour – Helps hold the fish cakes together.
- Egg – Acts as the binder.
- Fish sauce – Adds lots of savory flavor. Soy sauce makes a good substitute if needed.
- Oil – Use a neutral oil like vegetable, sunflower, or peanut oil for frying.
How To Make Asian Fish Cakes
Step 1: Make the Fish Mixture
Finely chop or pulse the cod in a food processor. Grate the zest of the lime or lemon over the fish. Add the curry paste, fish sauce, flour, and egg, then mix everything together until well combined.
Step 2: Add the Flavorings
Finely chop the chili pepper, parsley, and green onions, then fold them into the fish mixture.
Step 3: Shape the Fish Cakes
With damp hands, shape the mixture into 10 to 12 small fish cakes. Roll each portion into a ball first, then gently flatten it into a patty.
Step 4: Cook the Fish Cakes
Heat a thin layer of oil in a large skillet over medium heat. Cook the fish cakes for about 2 to 3 minutes per side, or until they’re golden brown and cooked through. Transfer them to a paper towel-lined plate to drain briefly—this helps keep them nice and crispy.
Step 5: Serve
Serve the fish cakes with sweet chili sauce, soy sauce, or a fresh yogurt dip. They’re delicious alongside a crunchy salad or steamed vegetables.
Storage
Refrigerator
Store the cooked fish cakes in an airtight container in the refrigerator for up to 2 days.
Freezer
The cooked fish cakes freeze well for up to 3 months. Thaw them overnight in the refrigerator, then reheat them in a skillet or the oven until warmed through.
FAQ Asian Fish Cakes
Absolutely! This recipe also works well with salmon, pollock, haddock, or a combination of different white fish. If you’re looking for more seafood inspiration, be sure to check out my salmon burgers, tuna fish cakes, or mackerel fish cakes for a completely different flavor.
Yes! You can prepare and shape the fish cakes a day in advance. Store them covered in the refrigerator until you’re ready to cook them.
Yes. Lightly brush or spray the fish cakes with oil and air fry them at 375°F (190°C) for about 10–12 minutes, flipping them halfway through, until they’re golden and cooked through.
The outside should be nicely golden brown, and the inside should be opaque and flaky. The internal temperature should reach 145°F (63°C).
These fish cakes are delicious with sweet chili sauce, soy sauce, or a creamy yogurt dip. Pair them with a fresh cucumber salad, steamed vegetables, jasmine rice, or an Asian-style slaw for a complete meal.
Asian Fish Cakes
Ingredients
- 500 gram cod fillet
- 1 lemon or lime
- 1 handful parsley
- 2 pcs green onions
- 3 tbsp curry paste
- ½ red pepper
- 5 tbsp of flour
- 1 egg
- 2 tbsp fish sauce
- Oil for frying
Equipment
- Large skillet or deep fryer
- paper towels
Instructions
- Chop or ground the fish nice and finely. Grate the lemon or lime and put the zest through the fish.
- For taste add the paste and the fish sauce in and at last the flour and egg. Mix until you get a sort of thick dough which you can use to make cookies.
- Remove the seeds of half a pepper and chop into small pieces. Chop both the parsley and the green onions too. Mix into the fish. Shape into 10-12 fish cakes
- This is easiest to do with wet hands. That way the fish mixture will not stick as much.
- Heat the oil to around 180˚C/ 350˚F. You can do this in a large skillet. Add the fish cakes and fry them on both sides for about 2 to 3 minutes or until golden brown.
- Let them drain on paper towels and serve immediately with sweet chili sauce.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Another great recipe! It is impossible not to like fish cakes like these.
Cheers,
Rosa
Thanks. They taste even better when you just caught the fish yourself, really.
I can imagine! Much more satisfying.