300g roughly chopped white fish fillets

1 egg white

1 teaspoon minced lemongrass

½ teaspoon minced galangal

1 red chili deseeded and finely chopped

1 teaspoon chopped cilantro

1 teaspoon fish sauce

2 small finely shredded kaffir lime leaves


Place fish in the bowl of a food processor or blender with egg white and process until coarsely chopped and roughly combined.

Transfer to a large bowl.

Add minced lemongrass, galangal, chili, fish sauce, kaffir lime leaves, cilantro and mix together until well combined.

Using damp hands, shape heaped tablespoonfuls of mixture into small flat cakes.

Add enough vegetable oil to a wok to reach a depth of 5cm.

Heat over medium-high heat until a small piece of bread sizzles when dropped in.

Add 5-6 fish cakes and cook for 3 minutes or until golden and just cooked through.

Use a slotted spoon to transfer to a plate lined with paper towel.

Repeat in batches with remaining fish cakes. Serve with lime wedges and cucumber salad, if you like.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Thai Style Fishcakes
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