Lemony Thai Fish Cakes with Tinned Mackerel Recipe

Name: Lemony Thai Fish Cakes with Tinned Mackerel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tin Tinned mackerel in brine; 50 grams Tofu (I recommend firm); 30 grams Carrot; 10 Shiso leaves; 1 small piece Finely chopped ginger; 3 tbsp Finely chopped green onion; 2 tsp Toasted black sesame seeds; 1 tbsp Lemon juice; 1 tsp Soy sauce (or fish sauce); 1 tsp Sake; 1 tsp Sugar; 1 Salt; 3 to 4 tablespoons Katakuriko; 1 tbsp Finely chopped green onion; 1 Red chili pepper (sliced); 1 1/2 tbsp Lemon juice; 1 to 2 teaspoons Sugar; 1 tsp Soy sauce (or fish sauce); 1 tsp Water; 1 as required Vegetable oil; 1 Plastic bag

Servings: persons

1 tin Tinned mackerel in brine
50 grams Tofu (I recommend firm)
30 grams Carrot
10 Shiso leaves
1 small piece Finely chopped ginger
3 tbsp Finely chopped green onion
2 tsp Toasted black sesame seeds
1 tbsp Lemon juice
1 tsp Soy sauce (or fish sauce)
1 tsp Sake
1 tsp Sugar
1 Salt
3 to 4 tablespoons Katakuriko
1 tbsp Finely chopped green onion
1 Red chili pepper (sliced)
1 1/2 tbsp Lemon juice
1 to 2 teaspoons Sugar
1 tsp Soy sauce (or fish sauce)
1 tsp Water
1 as required Vegetable oil
1 Plastic bag

1
Mince the carrot.
2
Slice the shiso leaves roughly.
3
Put aside a small portion of finely chopped green onion for the sauce.
4
Place a bag over a bowl or container.
5
Tip the mackerel from the tin into the bag and add the ingredients.
6
Rub the contents of the bag well.
7
Cut the corner of the bag.
8
Heat enough oil to come up to about 1 cm of a frying pan over medium heat.
9
Dip a tablespoon or spoon in the oil.
10
Squeeze out the mixture from the bag onto the oiled spoon and slide the balls of the mixture into the frying pan.
11
Fry on both sides.
12
Combine the sauce ingredients.
13
Enjoy the fish cakes with the refreshing sauce with plenty of lemon juice.
14
Pack leftovers in your bento.

370

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 21 ingredients. The key ingredients include: 1 tin Tinned mackerel in brine, 50 grams Tofu (I recommend firm), 30 grams Carrot, 10 Shiso leaves, and more.

Yes, Lemony Thai Fish Cakes with Tinned Mackerel 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!

Lemony Thai Fish Cakes with Tinned Mackerel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions