Crispy Thai Fish Cakes with lime mayo

5 Jun


These were the Thai fish cakes that I had to bribe Jason to eat. They were really nice and had a lovely crunch to them. The lime mayo added a nice tang to fishcakes.

I was very happy with the way they turned out. Will definitely make them again. Maybe I’ll use minced pork or chicken next time.


Makes about 10 fishcakes


  • 350 grams sweet potato
  • 250 grams potato
  • 750 grams of white fish fillet (I used a baramundi fish fillet)
  • 1 medium sized onion
  • 3 tbsp of thai red curry paste
  • 10 grams coriander leaves
  • Plain flour, seasoned (for batter)
  • 2 eggs (for batter)
  • 300 grams Panko crumbs
  • some sesame seeds
  • Quite a bit of Vegetable Oil for deep frying
  • Juice of 1 lime
  • 4 tbsp whole egg mayo


  1. Boil the sweet potato and potato till soft.
  2. Mash until they are of a smooth consistency and place in a large mixing bowl. Put aside.
  3. Fry the onions in a frying pan till soft
  4. Add the red curry paste and fry till fragrant.
  5. Add the fish to the frying pan and fry till it is just cooked. *Do not overcook the fish
  6. Use 2 forks to flake the fish.
  7. Add the fish to the mashed potatoes and mix it all up with your hands.
  8. Add the coriander leaves and mix again.
  9. Roll the mixture into balls and flatten a little.
  10. Place the balls onto a flat tray.
  11. Now, you will need to prepare your batter mixture.
  12. Place some plain flour, seasoned with salt and pepper in a bowl.
  13. Place 2 eggs in another bowl.
  14. Place the Panko crumbs (you can get Panko crumbs from specialty stores or at the Asian grocers) and seasame seeds in a bowl and mix together with your fingers.
  15. Wrap with plastic wrap and place in the fridge for about an hour or until the mixture is cool and firm.
  16. When the fish mixture is ready, remove from the fridge.
  17. Place oil in a deep fryer and fry up your fishcakes.
  18. Drain the fishcakes with paper towels and serve with lime mayonnaise.
  19. To make the lime mayonnaise, mix together the juice of 1 fresh lime with 4 tbsp of whole egg mayo.
  20. Embrace the crunch and the flavour.

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