• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 8 people
  • Difficulty Easy

Recipe Ingredient

  • 300g fish fillet, steamed till cooked
  • 2 tbsp chopped coriander
  • 2 potatoes, parboiled and skinned
  • 1 egg, lightly beaten
  • Flour for coating
  • Enough oil for shallow frying
  • Seasoning:
  • 1 tbsp fish sauce (nampla)
  • 1 tbsp lime juice
  • 1/2 tsp sugar or to taste
  • 1 tsp chicken stock granules
  • 1/4 tsp pepper
  • 3 kaffir lime leaves, finely chopped
  • Garnishing:
  • Lime or lemon wedges


  1. Remove fish skin and bones, then flake the meat. Combine cooked potatoes and flaked fish in a food processor. Add seasoning ingredients and blend until mixture turns smooth and well mixed.
  2. Divide mixture into equal portions. Lightly flour your hands and shape each portion into a round cake. Coat lightly with beaten egg and dust with flour.
  3. Shallow-fry the cake slices in a non-stick pan until golden brown. Drain, then serve the fishcake immediately with a squeeze of lime or lemon juice.

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