Fish Cake Recipe

Prepare fish

Pat featherback fillets dry with paper towels and remove any remaining bones. Cut fillets into 1-inch pieces and chill in the freezer for 10–15 minutes until slightly firm but not frozen solid; this makes pounding/blending easier.

Make paste

Place chilled fish pieces into a food processor (work in batches if needed). Add egg white, 1 tablespoon ice water, 1/2 teaspoon salt, 1/2 teaspoon white pepper, and sugar. Pulse until the fish forms a smooth, sticky paste (about 1–2 minutes). Scrape bowl as needed to ensure even texture. Transfer paste to a large bowl and keep chilled.

Mince aromatics

Finely mince shallots and garlic. Slice green onions thinly. Deseed and finely chop the red chili if using. Chop cilantro, Thai basil, and mint into fine pieces so they will incorporate into the paste.

Fold into paste

Using a spatula, fold the minced shallots, garlic, sliced green onions, chopped herbs, and chopped chili into the chilled fish paste until evenly distributed. Keep the mixture cold while you proceed to binders.

Add binders

Sprinkle the tapioca starch over the fish-herb mixture, add fish sauce, remaining 2 tablespoons ice water (if needed), lime juice, and sesame oil. Mix vigorously by hand or with a sturdy spatula for 1–2 minutes to develop a slightly elastic texture that will hold together when shaped. Taste a tiny piece (cook a small pinch if you prefer) and adjust seasoning with a pinch more salt or fish sauce if needed.

Portion and shape

Lightly wet your hands. Portion the fish mixture into 8 equal portions (about 2 tablespoons each) and form into 2.5–3 inch round patties about 1/2 inch thick. If you prefer a crisp exterior, gently press each patty into panko; otherwise leave uncoated for a softer cake.

Heat oil

Pour vegetable oil into a large nonstick skillet to reach about 1/8–1/4 inch depth. Heat over medium heat until shimmering and a small piece of bread sizzles on contact (about 325–350°F / 160–175°C equivalent).

Fry cakes

Carefully place patties into the skillet in a single layer without overcrowding. Fry 2–3 minutes per side until golden brown and cooked through, pressing gently once after turning to flatten slightly. Internal temperature should reach 145°F (63°C) or cakes should be opaque and springy. Transfer to a wire rack or paper towel-lined plate to drain. Repeat with remaining patties, adding more oil if necessary.

Arrange fish cakes on a serving platter. Garnish with fresh cilantro leaves and cucumber ribbons. Serve with lime wedges on the side for squeezing. Complement with a dipping sauce such as sweet chili sauce, nuoc cham, or a simple soy-lime dip if desired.