How to make Fish Cakes

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How to make Fish Cakes

Making fish cakes is not as difficult as many people may think. In this post I will share with you a very easy method to make them. Let’s begin!


500g tilapia fillet
300g ground pork
2 tbsp fish sauce
1 tbsp sugar
1 tbsp tapioca starch (or corn starch)
1 tsp baking powder
a pinch of salt, pepper, tumeric powder
1 tbsp chopped white part of green onion

Step 1: Rinse the tilapia fillets with cold water and pat dry with paper towels, cut the fillets into small pieces and put into a large bowl.

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Step 2: Scatter the pork into the fish, then mix roughly. The pork is actually optional, you can either add it in or not and it should not be too lean because lean meat will make the cakes dry. Next, marinate the mixture with the ingredients listed above (2 tbsp fish sauce, 1 tbsp sugar, 1 tbsp corn starch, 1 tsp baking powder, a pinch of salt, turmeric powder, some ground black pepper and 1 tbsp of chopped green onion).

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Step 3: Combine everything thoroughly together, then put it in the freezer for about 1 hour. This process aims to get the slightly chewy and springy texture for the cakes, so the mixture needs to be cold at all times prior to cooking.  If the mixture get warm or to room temperature, it will lose its own juice and the cake will turn mushy in the end. That’s not what we want.

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Step 4: Transfer the mixture into a food processor, chop for a few seconds. From time to time, scrape down the sides and continue pulsing until the mixture turns into a smooth paste. The smoother the paste, the better the cakes will become.

Step 5: To form the cake,  press the paste firmly together and shape it into a ball. Flatten the ball to make a small patty.

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Step 6: To deep fry, heat vegetable oil over medium high heat until it reaches 180 C or 350 F and then reduce to medium. Drop in the fish cakes and fry until golden brown. Occasionally flip the cakes so they are fried evenly.

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Step 7: Remove from the oil and place on paper towels to get rid of the excess oil, and we are done.

The cakes should be springy and chewy at the same time, they can be kept in the fridge up to 3 days or in the freezer for weeks. Have fun cooking everybody!

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