Thai Fish Cakes

Family Meals, Recipes, Whole30 | January 31, 2018 | By

This recipe has been in my monthly meal plan for years in fact it was one of the easiest ways to get my young kids to eat fish. These tender little fish cakes are so delish filled with lemongrass and coriander and a hint of chili. We usually serve it with a side of steamed rice for the kids and a cucumber salad, sautéed broccoli and some hot chili sauce (compliant of course). They are naturally free from gluten and dairy and have always been Whole30 compliant. Love that.

Thai Fish Cakes
Serves 4
Moist and delicious fish cakes with lemongrass, coriander and garlic.
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
  1. 2 tablespoons coconut oil
  2. 700 g white fish fillets, cut into chunks
  3. 1 bunch cilantro, including stems roughly chopped
  4. 1/2 red chile pepper, finely diced
  5. 2 stalks lemongrass, white part chopped very finely
  6. 3 green onions, white part only sliced
  7. 2 tablespoons fish sauce, paleo approved
  8. 1 clove or 2 garlic, chopped
  9. 100 g green beans, sliced into .5 cm diced rounds
  10. Dipping Sauce
  11. 1 tablespoon lime juice
  12. 1 tablespoon fish sauce
  13. Juice of 0.50 orange
  14. crushed red pepper flakes, to taste
  1. In a food processor, add lemongrass, cilantro, spring onion and garlic and pulse until finely chopped.
  2. Next add fish pieces and fish sauce and pulse until mixture is finely chopped and ingredients are well blended.
  3. Last add green bean pieces and pulse a couple of times to combine.
  4. Form mixture into small cakes 2cm thick. Rest cakes on a plate until ready to pan fry.
  5. Mix sauce ingredients together in a small bowl and set aside
  6. Heat a frying pan on medium heat and add coconut oil. Fry fish cakes about 2-3 minutest per side depending on thickness.
  7. Serve with dipping sauce on the side
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