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Oriental fishcakes

Oriental fishcakes Cook Expert

Preparation : 15 min Resting : -
Cooking : 10 min Equipment :
Difficulty :
Rating :
 2 rates
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Programmes : accessories :

Serves 4/6 :
2 stalks lemongrass
1 red chilli
½ green pepper (75g)
1 spring onion - washed,
½ trimmed and halved
500 g cod, skinned and roughly chopped
cup breadcrumbs
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground ginger
1 egg
tbsp fish sauce
salt, 5 peppercorn blend
tbsp olive oil
1Remove the tough outer leaves from the lemongrass stalks and use only 6cm of the stalk from the bulb end; thinly slice and set aside. Wash, quarter and seed the red chilli and the green pepper.
2Fit the food processing bowl with the metal blade. Add the lemongrass, red chilli, green pepper and spring onion; process for 30 seconds using the FOOD PROCESSOR programme. Add the fish, breadcrumbs and spices, then the egg, fish sauce, salt and pepper and process for 1 minute.
3Put the mixture into a salad bowl, then roll in balls, gently flattening each one to form fishcakes of 3-4cm in diameter.
4Heat the oil in a large pan and fry for 3 minutes on each side until the fishcakes are golden.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

If you are unable to find lemongrass, use organic lemon zest instead.​


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This recipe is lacking taste thus I feel you need to decide either make it thai or oriental. If thai recipe, you should add some palm sugar, coriander with lime zest along with ground/fresh turmeric and lemongrass, red chilli, fish sauce, salt and black pepper. You can add red peppers for color. If oriental you need to spring onions, oyster sauce, fresh grated ginger, white pepper and soya to enhance the taste with sesame seeds on the tops for more effect. You can add green peppers for color. No lemongrass, cumin, turmeric or fish sauce. Maybe thai sweet chilli sauce as an accompaniment.