RECIPE: BBQ Fish Cakes

  • Date: 07 February 2019
  • Category: HW Blog
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1 bunch coriander, including stalks and roots, washed well
(reserve about ½ cup of leaves for garnishing)
2 tablespoons fish sauce
2 tablespoons sweet chilli sauce
2 to 3 kaffir lime leaves, deveined
½ to 1 large Thai red chilli (a mild, not hot chilli), optional
1 egg
¼ cup gluten free cornflour
500g firm white boneless fish fillets (e.g. ling), coarsely
10 green beans, finely chopped (2mm to 3mm wide)
1 tablespoon extra virgin olive oil or rice bran oil
1 lime, cut into wedges, to serve
Sweet chilli sauce, extra, to serve


  1. Preheat BBQ using a medium flame.
  2. Put coriander stalks, roots and some of the leaves into a food processor, process for 15 to 20 seconds until finely chopped.
  3. Add fish sauce, sweet chilli sauce, kaffir lime leaves, chilli and egg to processor and process for 10 to 15 seconds more.
  4. Add cornflour and fish, and process for 15 to 20 seconds until well blended.
  5. Tip mixture into a bowl and stir the green beans through.
  6. Using a soup spoon, scoop out heaped spoonfuls and roll into a ball, then flatten slightly and place on tray (they can be made up to this point, then covered and refrigerated until you are ready to cook them).
  7. Put some oil onto the flat plate section of your BBQ, and then add the fish cakes.
  8. Cook for three to four minutes on each side, until lightly browned and cooked through in the middle.
  9. Serve garnished with reserved coriander leaves, lime wedges and extra sweet chilli sauce.