Sesame Thai fishcakes recipe

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serves: 6
Skill: easy
Prep: 10 min
Cooking: 35 min
plus chilling

Nutrition per portion

Calories 316 kCal 16%
Fat 21g 30%
  -  Saturates 3g 15%
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  • These Thai fishcakes with a sesame seed crust are a brilliant twist on a family favourite. Our Thai fishcakes use Pollock, which is a more sustainable choice, but if you had cod or haddock in you the fridge or freezer you could use that instead. We recommend serving the Thai fishcakes with an Asian-style salad, they make a delicious starter and would also be great as part of a party food spread. Why not plan a complete Thai-inspired feast?


    • 500g frozen pollock fillets, defrosted and chopped
    • 1 lemongrass stick, finely chopped, or finely grated zest of 1 lemon
    • 2 garlic cloves, crushed
    • Finely grated zest of 1 lime
    • 1 red chilli, deseeded and chopped
    • 2.5cm root ginger, finely grated
    • 2tbsp light soy sauce
    • To coat:
    • 1 egg white, lightly beaten
    • 5tbsp plain flour
    • 100g sesame seeds
    • You will also need:
    • Oil, for deep frying
    • Deep fat fryer
    • Sweet chilli sauce, to serve


    • Tip the pollock on to a tray lined with kitchen paper. Cover it with kitchen paper and pat to remove excess moisture.

    • Tip the fish into a food processor, add the lemongrass or lemon zest, garlic, lime zest, chilli, ginger and soy sauce. Blitz to blend the fish to make a smooth consistency.

    • Line another tray with baking parchment, take 18tbsp of the mixture and shape into balls. Flatten slightly to make mini fishcakes.

    • Put the egg white into a small, shallow dish and scatter the flour and sesame seeds on to a tray.

    • Dip the fishcakes into the egg white, then the flour and sesame seeds, turning to cover. Chill for 20 mins or longer.

    • Heat the oil in a deep-fat fryer to 180°C. Fry 6 fishcakes at a time for about 6 mins, until they’re golden and cooked through. Keep warm in a low oven until needed. Alternatively, cool, chill and reheat them to serve in an oven at 200°C or Gas Mark 6 for 15 mins. Serve with sweet chilli sauce and an Asian-style salad.

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