Recipe inspiration – Thai fish cakes

Serves 4


  • 500g firm white fish fillets, skin off
  • 2 tsp finely grated ginger
  • 2 tsp chilli jam
  • ¼ cup coriander leaves, plus extra to serve
  • 1 egg white
  • Vegetable oil, for shallow frying
  • 400g dried rice noodles, to serve
  • Lime wedges, to serve


  1. Place the fish, ginger, chilli jam, coriander and egg white in the bowl of a food processor and process until smooth. With slightly wet hands, shape the mixture into 12 flat cakes.
  2. Place dry noodles into a large bowl. Cover with boiling water and allow to stand for 5-8 minutes or until noodles are soft. Drain.
  3. Heat a non-stick frying pan over medium-high heat. Add 1cm of oil and cook the fish cakes, in batches, for 3-4 minutes on each side or until cooked through.
  4. Serve fish cakes on a bed of rice noodles
  5. Top with coriander and lime wedges on the side

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