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Hoki Thai Fish Cakes
Fragrant Thai-style fish cakes made with fresh hoki, coriander, ginger, chilli and kaffir lime leaves. Crispy on the outside and tender inside, perfect as a starter or light meal.

Ingredients

  • 500 grams hoki fillets
  • 1/3 cup fresh coriander, chopped
  • 1 tablespoon fresh ginger, chopped
  • 1 small fresh chilli, finely chopped
  • 1 spring onion, thinly sliced
  • 2 kaffir lime leaves, finely chopped
  • 1 tablespoon brown sugar
  • 2 teaspoons fish sauce
  • 1 teaspoon sesame oil
  • Canola oil, for frying

Method

  1. Dice the hoki into large chunks.
  2. Place all ingredients (except canola oil) into a food processor.
  3. Pulse until finely chopped but not a smooth paste.
  4. Remove mixture and mix by hand to evenly distribute texture.
  5. Form into 50 gram balls and flatten into fish cakes.
  6. Heat canola oil in a heavy-based frying pan over medium heat.
  7. Cook fish cakes for about 2 minutes per side until golden and cooked through.
  8. Serve with Thai chilli dipping sauce, salad, or vegetables.
Prep Time: 10 minutes  |  Cooking Time: 10 minutes  |  Serves: 6

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