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5 ingredients: Spicy Thai-inspired Fish Cakes

If you’ve been following me on Twitter or Instagram for more than a week, you will know about my growing addiction to Asian Home Gourmet’s additive-free and preservative-free Singaporean laksa paste.

Making this fragrant and spicy coconut curry soup has become almost a weekly ritual, in which I shamelessly indulge. Within minutes I have a big bowl of steaming laksa for lunch, with more delicious leftovers for breakfast. My base is plumped up with shredded free-range barbecue chicken, rice vermicelli, angel hair pasta, boiled egg, every now and again some tofu puffs, and always, a generous handful of fresh coriander and chilli – these are ingredients I always have on hand. In fact, now that I come to think of it, whenever I have a craving of any kind, I instantly think of this laksa.

So, when a couple of weeks ago my cravings for fish became more apparent, and thoughts of laksa began to appear in my head, I had decided to use the same AHG laksa paste to make some spicy fish patties, similar to those Thai fish cakes available from most takeaways. Texturally they are a little different, but they still make a great appetiser, and an even better slider or mini burger patty. Spicy and full of flavour!

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5 ingredients: Spicy Thai-inspired Fish Cakes

These are not as chewy or rubbery as the Thai fish cakes you get from many takeaways because they are egg-free. Feel free to squeeze all the milk out of the bread roll and add egg to the mixture if you like. Otherwise, leave as is. Serve as a starter with rice, on their own, or in mini breadrolls with some slaw as a delicious Asian fish burger.
Servings: 2 (makes 8)


For the fish cakes:

  • 300 g skinless sea perch // flathead // barramundi fillets
  • 100 g laksa paste
  • 1 small round breadroll
  • 1/4 cup milk
  • 1/2 cup breadcrumbs

To serve:

  • lime wedges


To make the fish cakes:

  • Tear breadroll into a handful of pieces and soak in milk.
  • Rinse the fish under cold running water and pat dry with paper towel.
  • Cut into rough bite-sized pieces.
  • Using a food processor, in batches if necessary, blend the fish and breadroll into a smooth consistency paste.
  • Add Singaporean laksa paste and 3 tbsp of the milk left from bread-soaking. Mix all together with a wooden spoon – the mixture should be light and fluffy.

To fry:

  • Shape 1/4 cup-sized patties, cover in breadcrumbs and shallow fry in some vegetable or peanut oil for about 3 minutes on each side.
Tried this recipe?Mention @wholesomecook or tag #wholesomecook




Lizzy (Good Things) April 27, 2012 at 12:42 pm

Marty, you got me with these… I adore fish cakes. I wonder if I could use rice crumbs instead of the bread crumbs, trying to stay GF. Thanks so much for sharing this delicious recipe.

Wholesome Cook April 27, 2012 at 1:19 pm

Hi Liz, you can use gf crumbs and bread in the stuffing too!

Anne S April 27, 2012 at 1:12 pm

I’ve noticed you’ve been having laksa ALL the time and I thought, wow, you have a lot of patience to make the paste every time. Now I know your secret and can join in in laksa every week as well. Will check it out!

Sarah Hughes April 27, 2012 at 1:49 pm

Yumm!!! Laksa is one of my favourites. And these fish cakes will go perfectly with my next Laksa.

Wholesome Cook April 27, 2012 at 2:10 pm

Well next time you’re in Sydney I’ll have to treat you to some!

Just A Smidgen April 27, 2012 at 2:01 pm

I’ve got a craving for a plateful of these right now.. I’m soo hungry and this would be so perfect!!

Eha April 27, 2012 at 3:23 pm

Don’t normally use commercial mixes/pastes, BUT absolutely love Thai fish cakes and time is oft at a premium, so shall try and, am certain, greatly thank you!

Ben April 27, 2012 at 7:51 pm

Who knew you could come up with such complex meals with just 5 ingredients! And all natural too. A great product find yet again.

essentjewels April 28, 2012 at 4:01 am

Love this, this is so made my mouth water, in my tasty bud world, almost anything taste better with a little lime.

Nami | Just One Cookbook April 28, 2012 at 9:05 am

Your fish cake looks good! 5 ingredients with tasty appetizer. I’m going to Thai restaurant tonight – totally inspired to order fish cakes. I need to make it on my own next time though!

David Crichton April 28, 2012 at 8:26 pm

Great Dish, I want some now.

rsmacaalay April 29, 2012 at 6:26 pm

I also got addicted to that laksa, the flavours are awesome. If you tried the coconut laksa you should also try the tamarind version, it tastes equally as good.

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