Asian Fish Cakes

These easy Asian fish cakes are delicious as part of a meal and can also work great as a snack. You can make them smaller and more into a snack size if you want. Delicious dipped into sweet chili sauce.

Course Snack

Cuisine Asian

Keyword cod

Prep Time 10

Cook Time 6

Total Time 16

Servings servings

Calories 172

Author Simone

Equipment

Large skillet or deep fryer
paper towels

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

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