Pan-Fried Fish Cakes with Spicy Red Sauce

Suggested Meal Time

Appetizer, lunch, or light dinner

Estimated Calories

~320–360 calories per serving

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

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.

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.

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.

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.

5. Coat or Serve

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

6. Serve

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

Who This Dish Is Good For

Seafood lovers
Fans of spicy–sweet Asian flavors
Perfect as a party appetizer or quick homemade dish

Cooking Tips

Keep heat medium to avoid burning the sauce.
Do not over-fry the fish cakes or they may become dry.

Pan-Fried Fish Cakes with Spicy Red Sauce