Fragrant Thai fish cakes and a green salad

My children loved these tasty fish cakes when they were young teenagers – and now they are young adults they still love them! Make sure you buy very fresh fish, and prepare and cook the fish cakes on the day of purchase.


  • 300 g firm white fish fillets (flathead, gurnard, John Dory)
  • ¼ cup coriander leaves
  • 1 teaspoon cornflour
  • ½ egg, beaten
  • 1 tablespoon fish sauce
  • 2 tablespoons very cold water
  • 1 teaspoon red curry paste
  • 1 kaffir lime leaf, very finely shredded then chopped
  • 2 spring onions, very finely sliced
  • 3 tablespoons vegetable oil
  • 2 lime wedges or tablespoons sweet chilli sauce to serve

Green salad

  • Pinch of curry powder
  • ½ tablespoon red wine vinegar
  • Salt
  • Freshly ground black pepper
  • 1 ½ tablespoons extra-virgin olive oil
  • 2 big handfuls of mixed green salad leaves, washed and dried


  1. To prepare the fish, remove the skin and bones. Place the flesh in a food processor with the coriander leaves and pulse in short 2-second bursts until the fish is evenly blended. Don’t over-process or the fish will start to become warm and will lose its freshness.
  2. Add the cornflour, beaten egg, fish sauce, cold water and curry paste to the food processor and blend until just combined. Tip the mixture into a bowl and stir in the lime leaf and spring onions. Cover with plastic wrap and refrigerate for 15 minutes.
  3. Using cold, moistened hands, take 2 tablespoons of the mixture, roll it into a small ball then flatten into a patty. Repeat with the remaining mixture to make a total of 6 patties.
  4. Heat the oil in a non-stick frying pan and fry the fish cakes for about 3 minutes on each side until golden brown and cooked through. Drain on kitchen paper and keep warm.
  5. To make the salad, put the curry powder and vinegar in a large mixing bowl and season lightly with salt and pepper. Stir in the oil, then add the salad leaves and toss gently.
  6. Serve the warm fish cakes with lime wedges or sweet chilli sauce and accompany with the salad.

Serves 2

Recipe and image courtesy of Gabriel Gate and Dr Rob Moodie’s “Recipes for a great life: Simple steps to wellbeing and vitality.”

Information provided in this article is not medical advice and you should consult with your healthcare practitioner. Australian Unity accepts no responsibility for the accuracy of any of the opinions, advice, representations or information contained in this publication. Readers should rely on their own advice and enquiries in making decisions affecting their own health, wellbeing or interest.