Thai Fish Cakes with Lime and Cilantro

12 30 614
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 4
Thai Fish Cakes with Lime and Cilantro
Health Highlights


1 tbsp unpacked Brown sugar
1 cup Cilantro (coriander) (chopped)
3 cucumber(s) Cucumber (halved lengthways)
1 tbsp Fish sauce
800 gm Tuna, bluefin, raw (fillets)
1 clove(s) Garlic (crushed)
1 fruit Lime (wedges)
1/4 cup Lime juice (fresh)
2 tbsp Olive Oil, Extra Virgin
2 pepper(s) Red chili pepper (also chile or chilli) (de-seeded, finely chopped)
2 medium shallot(s) Shallots (peeled, thinly sliced)
1 cup White rice, medium-grain, dry


Cook the rice in 2 cups of water.

Process fish in a food processor until a coarse paste forms. Transfer to a large bowl. Add garlic, 1 chopped chilli and chopped coriander, then season to taste with salt and pepper. Shape heaped tablespoonfuls of mixture into ‘cakes’.

Using a teaspoon, remove seeds from cucumbers. Discard seeds then slice cucumbers thinly on the diagonal. Place cucumbers, shallots, remaining chilli, lime juice, fish sauce and sugar in a bowl. Cover and refrigerate until ready to serve then gently stir in coriander leaves.

Meanwhile, heat oil in a non-stick frying pan over medium heat. Cook fish cakes, in batches, for 2 minutes each side or until golden and cooked through. Drain on paper towels.

Serve with pickled cucumber, rice and lime wedges.

Nutrition Facts

Per Portion

Calories 614
Calories from fat 157
Calories from saturated fat 34
Total Fat 17.4 g
Saturated Fat 3.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.7 g
Monounsaturated Fat 8.1 g
Cholesterol 76 mg
Sodium 446 mg
Potassium 1192 mg
Total Carbohydrate 63 g
Dietary Fiber 4.4 g
Sugars 11.9 g
Protein 54 g

Dietary servings

Per Portion

Fruit 0.4
Grain 1.4
Meat 2.2
Vegetables 4.9

Energy sources


Meal Type(s)