These delicious fish cakes from Neil Perry will leave you craving more! By all means make your own curry paste as it’s worth the effort, but by the same token, this recipe is easy to make with a good-quality ready-made curry paste.


  • 300 g (101/2 oz) redfish or other inexpensive white-fleshed fish, roughly chopped

  • 3 tablespoons Thai red curry paste

  • 1 free-range egg

  • 1 tablespoon fish sauce

  • 1 teaspoon caster (superfine) sugar

  • 5 kaffir lime leaves, finely shredded

  • 2 snake (yard-long) beans, cut into thin rounds

  • vegetable oil, for deep-frying

  • lime wedges, to serve

  • Cucumber relish

  • 60 ml (2 fl oz/1/4 cup) coconut vinegar

  • 55 g (2 oz/1/4 cup) caster (superfine) sugar

  • sea salt

  • 1 small cucumber

  • 4 red Asian shallots, thinly sliced

  • 1 cm (1/2 inch) piece fresh ginger, peeled and julienned

  • 1 long fresh red chilli, seeded and julienned

  • 1 small handful coriander (cilantro) leaves


  • 1.

    To make the cucumber relish, combine the coconut vinegar, sugar, sea salt and 80 ml (21/2 fl oz/1/3 cup) water in a small saucepan. Bring to the boil and stir until the sugar has dissolved. Remove from the heat, check the seasoning and set aside to cool completely.

  • 2.

    Halve the cucumber lengthways and use a teaspoon to scrape out the seeds, then cut lengthways into thin slices. Stir the cucumber, shallots, ginger, chilli and coriander through the vinegar mixture and set aside.

  • 3.

    Add the fish to a food processor with the curry paste, egg, fish sauce and sugar. Blend well, then transfer the mixture to a large bowl. Use your hands to scoop up the mixture and throw it back into the bowl several times until sticky; this is an important part of the process to give the fish cakes their texture. Incorporate the lime leaves and beans into the mixture. Mould the mixture into 5 cm (2 inch) discs.

  • 4.

    Heat the vegetable oil in a wok over medium heat, ensuring the wok is stable, to 180°C (350°F) or until a small cube of bread browns in 15 seconds. Deep-fry the fish cakes in batches, turning once, for 4–5 minutes or until golden. Drain on paper towel and keep warm while you cook the remaining fish cakes.

  • 5.

    Serve the fish cakes immediately with lime wedges and the cucumber relish on the side.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1761kj
  • Fat Total 12g
  • Saturated Fat 1g
  • Protein 19g
  • Carbohydrate 408g
  • Sugar 396g
  • Sodium 1495mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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  • You can make the fish cakes a more substantial starter by putting some baby cos (romaine) leaves on the plates, adding the fish cakes and pouring the relish over the top as a dressing. Some ground roasted rice is a great textural addition on the top.
  • Coconut vinegar is made from fermented coconut water and is normally found in health food stores. It is a low-acid vinegar that is cloudy and sweet compared to other vinegars. You could substitute it with rice vinegar or apple cider vinegar.

Recipe and image from Neil Perry's Good Cooking (Murdoch Books).

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