Filipino Fish Cakes Recipe

Name: Filipino Fish Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups shredded carrots; 1 cup green onion (chopped); 1/2 lb fish fillet (without skin); cooking oil (for frying); 1 cup all-purpose flour; 1 teaspoon ground black pepper; 1 teaspoon salt; 1 teaspoon paprika; 1 tablespoon fish sauce; 1 tablespoon sriracha hot sauce; lime soda (7-Up or Sprite)

Servings: persons

2 cups shredded carrots
1 cup green onion (chopped)
1/2 lb fish fillet (without skin)
cooking oil (for frying)
1 cup all-purpose flour
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
1 tablespoon fish sauce
1 tablespoon sriracha hot sauce
lime soda (7-Up or Sprite)

1
Slice the fish filets into thin strips. Season the strips with salt and pepper.
2
Prepare the batter - add flour into a mixing bowl, then slowly add lime soda while stirring it constantly. Add enough liquid until you get a pancake batter consistency.
3
Season the batter with salt, fish sauce, ground black pepper, paprika, and sriracha hot sauce. Mix all these ingredients until they're well incorporated.
4
Add the fish meat into the batter along with the carrots and green onions. Mix all of them well until all are well coated.
5
Add oil into a frying pan and heat until a drop of water sizzles in the oil. Spoon the fish cake mixture into half a cup measuring cup and then add to the frying pan and press down to form then into pancake shapes.
6
Fry them over medium heat for 4 minutes on each side.
7
Remove the fish cakes to a plate lined with paper towels to drain the excess oil.
8
Serve with sriracha sauce and/or vinegar to dip them inches.

186

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 cups shredded carrots, 1 cup green onion (chopped), 1/2 lb fish fillet (without skin), cooking oil (for frying), and more.

Yes, Filipino 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.

Filipino Fish Cakes

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