Thai fishcakes with a fennel salad

January 10, 2019 (Last Updated: November 5, 2019)
Thai fishcakes with a fennel salad

This quick and easy midweek meal serves 4 and only takes 45 minutes to make!

Recipe and styling by Sarah Dall

Photograph by Toby Murphy

Thai fishcakes with a fennel salad

By Sarah Dall Serves: 4
Total Time: 45 mins


  • 400g hake fillet
  • zest and juice of 1 lemon
  • salt and freshly ground black pepper, to season
  • 10 baby potatoes, skin on
  • ½ red onion, peeled and finely chopped
  • 15ml (1 tbsp) olive oil
  • 2 cloves garlic, peeled and chopped
  • 1 – 2 red chillies, seeded and finely chopped
  • large handful chopped fresh parsley, roughly chopped
  • large handful chopped fresh coriander, roughly chopped
  • 1 extra-large egg, lightly beaten
  • 45ml (3 tbsp) cake flour, to dust
  • sunflower oil, to fry

  • 2 baby fennel bulbs, finely sliced
  • 2 baby carrots, ribboned with a peeler
  • handful fresh mint leaves
  • ¼ red onion, peeled and finely sliced
  • juice of ½ lime
  • 15ml (1 tbsp) olive oil
  • lime cheeks, to serve



Preheat the oven to 200°C.


Place the fish on a baking tray greased and lined with baking paper. Drizzle with the lemon juice (the zest will be used later) and season well with salt and freshly ground black pepper. Bake for 15 minutes or until the fish is cooked through.


In the meantime, boil the potatoes in a pot of salted water, 10 minutes or until soft. While they are hot, mash them with the skin on and set aside.


In a pan over medium heat, sauté the red onion for 5 minutes in the olive oil until translucent. Add the garlic and sauté for another 2 minutes. Don’t allow it to brown. Mix the onion and garlic into the potatoes.


Flake the fish roughly, removing any bones and skin. Add to the potatoes and stir through well. Lastly, add the chillies, herbs, lemon zest and egg. Stir well to combine. Divide the mixture into 10 – 12 portions and shape into fishcakes. Chill in the freezer for 5 minutes.


Lightly dust the fishcakes with cake flour and panfry over medium heat until golden brown on each side, about 5 minutes per side.


Mix together the salad ingredients and set aside. Serve the fishcakes topped with fennel salad and cheeks of lime.


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