12:24 am on 21 February 2009

(Serves 4)


  • 200g fresh white fish fillets, minced 
  • ½ teaspoon mild chilli, finely chopped (add more or less as you prefer)
  • 2 tablespoons fresh coriander, chopped
  • 2 spring onion bottoms, finely chopped
  • ½ teaspoon ginger, crushed
  • 1 clove of garlic, crushed
  • 1 lime zest, grated
  • 1 egg white
  • 1-2 teaspoons corn-flour or arrowroot
  • salt and white pepper
  • 2 tablespoon sesame oil
  • 2 tablespoons soya oil


Place the fish, ¼ teaspoon of the chilli and all the remaining ingredients except the oils into a large mixing bowl.

With very clean hands, knead the mixture together to create a firm paste.

Add more, or less, corn-flour if it's too wet/soft or too firm. You should be able to form a 'patty' between your hands.

Heat the oils in a fry pan and add the remaining chilli, do not allow it to burn. Add each fishcake and cook until golden brown.

Depending on their size, they usually take about 4-5 minute per side. To test them, make a small incision into one of the cakes. They're cooked when the juice run  reasonably clear opposed to cloudy or milky looking.

Serve with your favourite spicy dipping sauce. I recommend simply a sweet chilli sauce with extra chopped coriander and a squeeze of fresh lime juice in it.

From Afternoons with Jesse Mulligan

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