Emma Evans Spicy Fish Cakes

Spicy Thai Fish Cakes

Chef Emma Evans fish cakes make an easy appetizer for a party, or a dinner for the family. Just adjust the size to make 12 cakes for a main course. 

Course Appetizer, Main Course
Cuisine Thai
Keyword Fish Cakes
Cooking Style Easy
Diet and Health healthy-ish, low fat
Ingredient fish
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 35 minutes
Servings 24 small cakes
Created by Emma Evans


  • 1 chili deseeded and chopped
  • bunch of fresh cilantro chopped
  • 1 red bell pepper deseeded and chopped
  • 1 sm bunch spring onions chopped
  • 2 cloves of garlic peeled and crushed
  • thumb-size knob of ginger grated
  • dash of fish sauce
  • zest of 1 lime
  • salt and pepper to season
  • 4 slices (crust removed) bread cut to breadcrumb size
  • 1 lb fresh or frozen white fish fillets such as haddock or cod, (defrosted)
  • 7 oz fresh skinless salmon
  • sesame oil
  • sunflower oil
  • sweet chili sauce for dipping


  1. Place the chili, cilantro, red pepper, spring onions, garlic, ginger, fish sauce, lime zest, salt, pepper and breadcrumbs into the food processor and whiz until finely chopped.
  2. Add the fish fillets and pulse until well combines and the fish has broken down, though don’t overdo it.
  3. Wet hands and take small amounts of the fish mixture and roll into small balls, place onto a baking sheet.
  4. When you have made approximately 24 balls, take a spoon and press each ball to flatten it.
  5. Cover with plastic wrap and refrigerate to set for 30 minutes.
  6. Preheat oven to 350 degrees.
  7. Heat a splash of the sesame oil and a splash of the sunflower oil in a large, flat bottomed frying pan.
  8. Cook the fish cakes in batches, sauteing for about 5 minutes on each side, until golden. You may need to keep topping up the oil in the pan.
  9. When the cakes are golden, transfer to a hot oven for 5 minutes to ensure that they are cooked through.
  10. Serve with a sweet chili dipping sauce.