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Thai Fish Cakes

Plate of Thai Fish Cakes coated in sesame seeds served with spicy mayo, lime wedges and fresh coriander.
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These sesame-coated Thai Fish Cakes are utterly delicious. Full of flavour with fresh herbs and aromatics and coated with sesame seeds, they are amazing!

Ingredients

Scale

For the Thai Fish Cakes

  • 250g firm white fish fillets (such as cod)
  • 1/4 cup fresh coriander leaves
  • 2 spring onions, ends trimmed, roughly chopped
  • 1 tbsp sweet chilli sauce, plus extra to serve
  • 1 tbsp fish sauce
  • 50g cooked peas
  • 1 tbsp sesame seeds
  • 80ml (1/3 cup) vegetable oil for frying
  • lime wedges, to serve
  • creme fraiche, to serve

For Rolling

  • 1 tbsp white sesame seeds
  • 1 tbsp black sesame seeds
  • pinch of Maldon sea salt

Instructions

  1. Place the fish, coriander, fish sauce, sweet chilli sauce, and spring onions in the bowl of a food processor and process until it’s well combined and but still has a little texture. It should be the consistency that you can now roll into balls but not a completely smooth puree.
  2. Tip into a bowl and add the peas and the 1 tbsp sesame seeds. Stir and shape into balls slightly smaller than the size of a golf ball and flatten slightly.
  3. Mix the black and white sesame seeds together with the Maldon and roll the fishcakes in the mixture to coat the whole of the outside of the fishcakes.
  4. Heat the oil in a frying pan over a medium high heat. Fry for a couple of minutes on each side – they should be lovely and golden and make sure the middle is cooked through.

Equipment

Notes

Panko breadcrumbs can be substituted for the sesame coating if you're not much of a fan, but you might need to yuse a little beaten egg to make them stick!

Find it online: https://desertislanddishes.co/thai-fish-cakes/