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Japanese Fish Cakes

Japanese Fish Cakes



  • 500g boneless, skinless white fish fillets
  • 1 egg, beaten
  • 1/4 cup corn flour
  • 1 tablespoon fish sauce
  • 1 tablespoon red curry paste
  • 2 tablespoons coriander, leaves and stems finely chopped
  • 4 shallots, sliced
  • Peanut oil for frying
  • 1/2 teaspoon lime juice


  1. Process the fish in a food processor until almost smooth, then transfer to a bowl.

  2. Add the egg, cornflour, fish sauce, curry paste, coriander, lime juice and shallots. Mix well.

  3. Take level tablespoons of the mixture and form into small flattened balls.

  4. Heat about 1cm of peanut oil in a frying pan over medium heat.

  5. Cook in batches for 1-2mins each side, until golden brown. Drain on paper towel.

Serve warm with Japanese Kewpie mayonnaise and BBQ sauce.