Spicy Noodle Fish Cakes Recipe

Name: Spicy Noodle Fish Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g vermicelli rice noodles; 500 g firm white boneless fish fillets; ¼ cup cornflour; 1 tablespoon Thai red curry paste; 1 egg; 3 spring onions or 3 scallions; ½ cup coriander or ½ cup cilantro leaf; vegetable oil, to fry; ½ cup sweet chili sauce; 2 tablespoons lime juice; 1 tablespoon fish sauce

Servings: persons

1
Place the noodles into a large heatproof bowl and cover with boiling water.
2
Soak for 10 minutes.
3
Meanwhile, place the fish into a food processor and process until well chopped.
4
Add the cornflour, curry paste and egg and process until smooth.
5
Drain the noodles, return to the bowl and use scissors to cut into shorter lengths.
6
Add the fish mixture, spring onions and coriander, and mix until evenly combined.
7
Use damp hands to shape quarter-cupfuls of the misture into patties about 8cm round.
8
Heat about 5mm of oil in a large, heavy based frying pan and cook the fish cakes in batches for 3 minutes on each side.
9
Drain on paper towel.
10
To make a dipping sauce, place the sweet chilli sauce, lime juice and fish sauce into a screwtop jar.
11
Shake until combined.
12
If going on a picnic, leave in the jar to transport and shake again before serving.

218

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

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

Saved locally in your browser — visible only to you.

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: 125 g vermicelli rice noodles, 500 g firm white boneless fish fillets, ¼ cup cornflour, 1 tablespoon Thai red curry paste, and more.

Yes, Spicy Noodle 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!

Spicy Noodle Fish Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions