White Fish Cakes With Sriracha Recipe

Name: White Fish Cakes With Sriracha
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds white fish fillets boneless, skinless; 4 tablespoons canola oil divided; 1 shallot large, chopped; 2 garlic cloves minced; 1 tablespoon lemongrass finely chopped, white part only; 1 tablespoon ginger fresh grated; 1 tablespoon sambal oelek; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 3 green onions chopped; 1 tablespoon fresh mint chopped; 1 egg lightly beaten; lemon wedges for serving

Servings: persons

1 1/2 pounds white fish fillets boneless, skinless
4 tablespoons canola oil divided
1 shallot large, chopped
2 garlic cloves minced
1 tablespoon lemongrass finely chopped, white part only
1 tablespoon ginger fresh grated
1 tablespoon sambal oelek
1 teaspoon ground turmeric
1 teaspoon ground cumin
3 green onions chopped
1 tablespoon fresh mint chopped
1 egg lightly beaten
lemon wedges for serving

1
Roughly chop the fish fillets. In a food processor, pulse the fish to form small chunks. Set fish aside.
2
In a large non-stick saute pan, heat 1 tablespoon of the oil on medium-high. Saute the shallots, garlic, lemongrass, and ginger until translucent but not mushy, about 3 minutes. Set aside to cool.
3
In a large bowl, combine together the fish, cooked vegetables, sambal oelek, turmeric, cumin, green onions, mint, and beaten egg. Form into 3-inch patties and place on a baking tray.
4
Wipe out saute pan and add remaining oil over medium-high heat. Add the fish patties to hot pan in a single layer and brown on both sides, about 3 minutes each side. Remove from heat and pat with paper towels. Drizzle fish cakes with sriracha sauce. Serve with lemon wedges and extra sriracha sauce on the side.

286

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 13 ingredients. The key ingredients include: 1 1/2 pounds white fish fillets boneless, skinless, 4 tablespoons canola oil divided, 1 shallot large, chopped, 2 garlic cloves minced, and more.

Yes, White Fish Cakes With Sriracha 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!

White Fish Cakes With Sriracha

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions