Coriander Fish Cakes

18 December 2025 By

Coriander Fish Cakes – crispy on the outside, tender on the inside. These Thai-style fish cakes are next-level with Latasha’s Kitchen Green Coriander Sauce! Paired with a creamy, zesty Coriander Crema, they’re perfect for lunch or dinner and make great party bites for festive entertaining. Quick, flavour-packed, and irresistibly moreish. Created by Brooke Murphy from The Tasty Spoonful.

Ingredients − Serves 4

Fish Cakes

  • 500 g firm white fish fillets, coarsely chopped
  • 1 tbsp Latasha’s Kitchen Green Coriander Sauce
  • 1 tsp lemongrass paste
  • 1 clove fresh garlic, minced
  • 35 g (¼ cup) cornflour
  • 2 tbsp fish sauce
  • 2 tbsp sweet chilli sauce
  • 1 egg, lightly whisked
  • 3 spring onions, ends trimmed, finely chopped
  • 50 g asparagus, finely chopped (optional)
  • 150 ml (½ cup) vegetable oil (for shallow frying)

Coriander Crema Dipping Sauce

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Method

Fish Cakes

  1. Prepare the mixture:
    Add the chopped fish to a food processor. Mix in Latasha’s Kitchen Green Coriander Sauce, lemongrass powder, garlic, cornflour, fish sauce, sweet chilli sauce and egg. Blend until it forms a paste.
  2. Add in the spring onions and asparagus (if using). Stir until the mixture is fully combined.
  3. Heat the oil:
    Heat the vegetable oil in a non-stick frying pan over medium heat for 1–2 minutes.
  4. Cook the fish cakes:
    Working in batches, add a heaped tablespoon of mixture at a time to the hot oil, leave enough space around the patties to be able to flip them easily. Fry the patties for 3–4 minutes on each side, or until golden brown and cooked through.
    Transfer to paper towel to drain.

Coriander Crema

  1. Make the dipping sauce:
    Combine the yoghurt, mayonnaise, Latasha’s Kitchen Green Coriander Sauce, lime juice and salt in a small bowl. Mix until smooth. Add a splash of water if you want a lighter consistency.

Serve

  1. Plate and enjoy:
    Serve the warm fish cakes with a bowl of Coriander Crema. Garnish with lime wedges, fresh chilli and coriander.

TIPS:

  • Fish options: Any firm white fish works well — try snapper, barramundi, basa, or flathead. Avoid oily fish like salmon or mackerel for this recipe.
  • Texture tip: The mixture should be sticky but hold its shape. If it feels too soft, add an extra teaspoon of cornflour; if too firm, add a teaspoon of sweet chilli sauce.
  • Asparagus swap: You can replace asparagus with finely chopped green beans, corn kernels, grated zucchini (squeezed dry) or simply leave it out.
  • Shallow frying: Keep the heat at medium — too hot and the cakes brown before cooking through; too low and they absorb oil.
  • Coriander Crema: Add extra lime juice for tang, or a teaspoon of honey or sweet chilli sauce if you want a sweeter dipping sauce.
  • Make ahead: Make the mixture and refrigerate for up to 24 hours before cooking. You can also freeze cooked patties for quick weekday lunches and easy meal prep.
  • Serving ideas: These are great served with rice or an Asian style salad. They can be turned into burgers, or served as party finger food.