Preparation time: 20 minutes, plus 1 hour chilling time

Cooking time: 10 minutes

You will need:

  • 50g long grain rice
  • 450g skinless white fish, eg cod, haddock, roughly chopped
  • 1 fresh red chilli seeded and finely chopped
  • 1 lemon grass bulb, outside removed and finely chopped
  • Juice of 1 lime
  • 1 egg
  • 1 clove garlic, crushed
  • 1 tbsp chopped coriander leaves
  • 1 tbsp fish sauce (or use light soy sauce)
  • Fry Light Sunflower Oil
  • 1 tsp finely chopped fresh ginger
  • 2 tsp sugar
  • 3 tbsp light soy sauce


  1. Cook the rice until tender, rinse, drain and cool. 
  2. Put into food processor with the fish, half of the chilli, lemon grass, 2 tsp lime juice, egg, garlic, coriander, and fish sauce. 
  3. Blend until finely chopped. 
  4. Turn into a bowl, cover and refrigerate for 1 hour.
  5. Meanwhile make the ginger dipping sauce by mixing together the remainder of the chilli with ginger, sugar, light soy sauce, 1 tbsp lime juice and 3 tbsp water.
  6. With wet hands divide the fish mixture into 12 small cakes.
  7. Place a heavy based frying pan over a medium heat, when hot spray 8 times with Fry Light, then add half of the fish cakes, cook 4-5 minutes each side until golden and firm. 
  8. Remove and re-spray the pan, then cook the second batch.
  9. Serve the fishcakes with the dipping sauce of your choice which can be spooned over the fishcakes.
  • Nutritional data per portion: cals 182; fat 3g, of which saturates 0.5g; protein 24g; carbs 14g; fibre 0.3g.
  • GI rating: Green

Recipe and photo credit by- FryLight

Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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  1. momto8
    19th December 2011 / 4:24 am

    never even considered this..I made crab cakes, salmon cakes, tuna cakes..but never fish cakes…interesting and we all like fish! thanks!

  2. Clairejustine
    19th December 2011 / 9:59 pm

    @momto8 Thanks for the comment 🙂

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