• such as cod or haddock 200g skinless white fish fillet, cut into chunks
  • 1 onion, finely chopped
  • 1 stick lemongrass, outer leaves removed and finely chopped
  • chopped to make 1 tbsp flat-leaf parsley
  • 1 red bird’s eye chilli, finely chopped
  • 1 tbsp fish sauce
  • 1 egg
  • 3-4 tbsp cornflour
  • pinch of sugar
  • for frying flavourless oil

For the sauce

  • 50g caster sugar
  • 120ml 
white wine vinegar
  • 2 shallots, peeled and finely chopped
  • 2 red bird’s eye chilli, finely chopped
  • ½ cucumber, peeled and thinly sliced


  • STEP 1

    To make the sauce dissolve the sugar in 250ml boiling water. Stir in the vinegar, shallots, chillies and 1 tsp salt. Put the cucumber slices in a bowl and pour over the liquid. Chill.

  • STEP 2

    Put all the ingredients for the fishcakes, except the oil, in a food processor and pulse until it comes together. Form into small cakes. Heat a pool of oil in a frying pan. Fry the cakes on both sides until golden and cooked through. Serve with the cucumber sauce.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating