500g firm white fish fillets
1/2 cup fresh coriander
1/4 cup cornflour
2 tablespoons fish sauce
2 tablespoons sweet chilli sauce
1 egg
3 green shallots, chopped
50g green beans, chopped
1/3 cup vegetable oil


2 tablespoons brown sugar
2 tablespoons fish sauce
1 tablespoon soy sauce
1 garlic clove, crushed
Juice of 1 lime
Rocket leaves, washed
1/4 cup pitted olives
1/2 cup cherry tomatoes
1 tablespoon capers


1. Place the fish in the bowl of a food processor and process until smooth. Add the coriander, cornflour, fish sauce, sweet chilli sauce and egg, and process until well combined.
2. Transfer the fish mixture to a large bowl. Add the shallot and beans and stir until well combined. Heat the oil in a large frying pan over medium heat. Place 4 egg rings in the pan. Divide the fish mixture into 8 equal portions. Press 1 portion into each egg ring. Cook for 4 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining fish mixture.
3. Meanwhile to make the salad, add the sugar, fish sauce, soy sauce, garlic and lime juice into a small jug and stir to combine. Place rocket, olives, tomatoes and capers into a large bowl. Pour dressing over salad and combine well.
4. Divide the salad among plates and enjoy with two fish cakes per serve.

Download the Thai Style Fish Cakes PDF. If you have trouble downloading this file, right click the link and choose “Save target as…” and save to your computer.

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