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

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.

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 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.

That's it — enjoy your meal!

Filipino Fish Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions