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Asian Fish Cakes

By Angie McGowan |

Today we we have Susie Cover back with again to share her amazing Asian fish cakes. Susie is the founder of Susie’s Supper Club, a Manhattan-based prepared-foods delivery service known for kid-friendly dishes made with organic, locally grown ingredients. Her new cookbook, The Supper Club: Kid-friendly meals the whole family will love is available through this link.  So without further ado, here’s Susie.

This is definitely one of my favorite recipes in the book. These fish cakes are so delicious that you will find yourself making them again and again. You can use any flaky white fish. I suggest a nice fresh cod.

The big tip on these is that they can be formed ahead of time and frozen before cooking. Then you can take them out of the freezer whenever you have guests or just need a yummy dinner for yourself or your family.

Reduce the size of each cake for a cocktail party and have mini Asian Fish Cakes. The sauce has the word ‘chili” in it but is not super spicy. Adjust the seasoning according to your own taste.

This recipe is also a great way to get your kids to eat fish. I am not hiding the fish just being creative with it in a way that makes kids want to try it. Kids like crunchy textures and fish in general can have that slimy feel. An alternative to frozen fish sticks, better tasting and better for you!

Happy fishing!

Asian Fish Cakes with Sweet Chile Dipping Sauce

Serves 4–6

These toothsome but light, zesty cakes are a great way to get everyone to like fish. You can vary the ingredient amounts in the sauce to your taste; try adjusting the garlic or ginger to bring out different flavors. Susie’s Tip: These cakes freeze beautifully for up to 2 months, so make a bunch ahead of time and have them on hand for a play date that goes into dinnertime.


2 lb (1 kg) cod fillets, cut into 1-inch (2.5-cm) pieces
2 large eggs
1/2 cup (1/2 oz/15 g) panko bread crumbs, plus 1 cup (1 oz/30 g) for dredging
1/4 cup (1/3 oz/10 g) finely chopped fresh cilantro
4 green onions, white and tender green parts only, thinly sliced
2 tbsp peeled and grated fresh ginger
1 tbsp lime zest
2 cloves garlic, minced
1/2 tsp fish sauce
2 tsp kosher salt
1 tsp freshly ground pepper
Canola oil for frying
Sweet Chile Dipping Sauce (below) for serving


1. Put the fish in a food processor and pulse just until uniformly minced, about 10 times. Be careful not to overprocess or the fish will turn into a paste. Transfer to a large bowl and add the eggs, the 1/2 cup bread crumbs, the cilantro, green onions, ginger, lime zest, garlic, fish sauce, salt, and pepper. Using your hands or a rubber spatula, gently fold and toss the ingredients together until well combined.

2. In a nonstick frying pan, heat a splash of oil over medium-high heat. Pinch off a small piece of the fish mixture and fry until cooked through, about 1 minute. Taste and adjust the seasoning of the remaining fish mixture if needed.

3. Place the 1 cup bread crumbs in a shallow dish. Shape the fish mixture into cakes about 2 inches (5 cm) in diameter and 1 inch (2.5 cm) thick. Coat each cake thoroughly with the bread crumbs, shaking off the excess.

4. Line a rimmed baking sheet with paper towels. Pour oil to a depth of 1/2 inch (12 mm) into the frying pan and heat until hot and shimmering but not smoking. Working in batches as needed to avoid crowding, add the cakes, placing them about 1 inch (2.5 cm) apart, and fry, turning once, until golden brown and crispy, 2–3 minutes per side. Transfer to the paper towels to drain and season with salt while still warm.

5. Transfer the cakes to a platter or individual plates and serve. Pass the dipping sauce at the table.

Sweet Chile Dipping Sauce

Makes 1 1/2 cups (12 fl oz/375 ml)


1 cup (8 fl oz/250 ml) mayonnaise
2 tbsp Thai sweet chile sauce
2 cloves garlic, minced
2 tbsp peeled and grated fresh ginger
1/2 tsp kosher salt


1. In a small bowl, combine all of the ingredients and stir to mix well. Taste and adjust the seasoning.

2. Cover and refrigerate until ready to serve.

For more great recipes like this one from Susie Cover, check out her new cookbook, The Supper Club: Kid-friendly meals the whole family will love.

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About Angie McGowan


Angie McGowan

Angie McGowan was a contributing blogger to Babble’s Family Kitchen, a daily food blog with recipes from her kitchen. She currently creates fun recipes for Betty Crocker, Pillsbury and many other companies. You can find more of her recipes on her personal blog, Eclectic Recipes.

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0 thoughts on “Asian Fish Cakes

  1. isabo says:

    Oh my gosh, after some tweeking with the instructions, this was soooooo good! My family thought it was bland at first but I added more lemon, garlic s&p and that seemed to satisfy them. My only complaint was that the preperation and cooking instructions were null! Other than the ingrediants, I had to guess. over al though, very yummy :)

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