Pan-Fried Fish Cakes with Spicy Red Sauce

Suggested Meal Time

Appetizer, lunch, or light dinner

Estimated Calories

~320–360 calories per serving

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Ingredients

For the Fish Cakes

• 400 g (14 oz) white fish fillet (cod, tilapia, or basa)

• 1 tbsp cornstarch

• 1 tsp garlic, minced

• ½ tsp salt

• ½ tsp white or black pepper

• ½ tsp sugar

• 1 egg white

• 1 tbsp vegetable oil (for frying)

For the Spicy Red Sauce

• 3 tbsp chili sauce or sweet chili sauce

• 1 tbsp tomato paste or ketchup

• 1 tsp soy sauce

• 1 tsp sugar (adjust to taste)

• 1 tsp lime or lemon juice

• 1 tsp cornstarch + 2 tbsp water (optional, for thickening)

For Serving

• Fresh herbs (parsley or cilantro)

• Extra dipping sauce on the side

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Instructions

1. Prepare the Fish Paste

Cut the fish into small pieces and place in a food processor.
Add cornstarch, garlic, salt, pepper, sugar, and egg white.
Blend until smooth and sticky.

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2. Shape the Fish Cakes

Lightly oil your hands.
Shape the fish paste into flat rectangular or oval pieces, about 1–1.5 cm thick.

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3. Pan-Fry

Heat vegetable oil in a non-stick pan over medium heat.
Pan-fry the fish cakes for 3–4 minutes per side until golden brown and cooked through.
Remove and drain briefly on paper towels.

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4. Make the Red Sauce

In a small saucepan, combine chili sauce, tomato paste, soy sauce, sugar, and lime juice.
Heat gently until warm and well mixed.
If a thicker sauce is desired, stir in the cornstarch slurry and cook until glossy.

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5. Coat or Serve

Brush the sauce generously over the fish cakes or serve it as a dipping sauce on the side.

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6. Serve

Arrange the fish cakes on a plate.
Garnish with fresh herbs and serve warm.

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Who This Dish Is Good For

• Seafood lovers

• Fans of spicy–sweet Asian flavors

• Perfect as a party appetizer or quick homemade dish

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Cooking Tips

• Keep heat medium to avoid burning the sauce.

• Do not over-fry the fish cakes or they may become dry.