Asian-Style Fish Cakes Recipe

Name: Asian-Style Fish Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 lbs firm white fish fillets; 3 medium potatoes (about 1 1/3 lbs), coarsely chopped; 2 None green onions, thinly sliced; 1 clove garlic, crushed; 1 tbsp finely grated fresh ginger; 1 None small red chili pepper, finely chopped; 1 None egg, lightly beaten; 1 1/2 cups panko breadcrumbs; 1/2 cup olive oil, for frying; None None FOR THE DRESSING; 2 tbsp mirin; 1/3 cup soy sauce; 2 tbsp fish sauce; 2 small red chili peppers, seeded and finely chopped; 1/3 cup lime juice; 2 None green onions, thinly sliced

Servings: persons

1 3/4 lbs firm white fish fillets
3 medium potatoes (about 1 1/3 lbs), coarsely chopped
2 None green onions, thinly sliced
1 clove garlic, crushed
1 tbsp finely grated fresh ginger
1 None small red chili pepper, finely chopped
1 None egg, lightly beaten
1 1/2 cups panko breadcrumbs
1/2 cup olive oil, for frying
None None FOR THE DRESSING
2 tbsp mirin
1/3 cup soy sauce
2 tbsp fish sauce
2 small red chili peppers, seeded and finely chopped
1/3 cup lime juice
2 None green onions, thinly sliced

1
Preheat the broiler to high. Place the fish on an oiled foil-lined baking pan; season to taste. Broil for 12 mins or until fish is just cooked through. Set aside to cool.
2
Boil, steam or microwave the potatoes until tender; drain. Mash the potatoes in a large bowl until smooth.
3
Flake the cooled fish into the mashed potato; mash with a fork until the fish flakes are broken into smaller pieces.
4
Add the green onion, garlic, ginger, chili pepper and egg to the potato mixture; stir well to combine the ingredients. The mixture will be quite moist. Season to taste. Divide the mixture into 12 portions and using damp hands, shape the mixture into 2 3/4-inch patties. Refrigerate for 10 mins. Place the breadcrumbs in a shallow bowl; gently coat the patties in the crumbs.
5
Meanwhile, for the dressing, combine all the ingredients in a small bowl.
6
Heat the oil in a large heavy-bottomed skillet on medium heat. Cook the fish cakes, in two batches, for 4 mins each side or until heated through and golden on both sides.
7
Serve the fish cakes with the dressing.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 3/4 lbs firm white fish fillets, 3 medium potatoes (about 1 1/3 lbs), coarsely chopped, 2 None green onions, thinly sliced, 1 clove garlic, crushed, and more.

Yes, Asian-Style Fish Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Asian-Style Fish Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions