Asian Fishcakes

Martin Shanahan creates these delicious fishcakes.


  • 250 g pollock (cod/haddock/ling can be used too)
  • coriander sprig (according to taste)
  • 1 spring onion
  • a thumb size piece of ginger
  • 1 egg (whisked)
  • 0.50 red chilli, finely chopped (quantity according to taste)
  • sea salt
  • lime juice
  • for the asian slaw:
  • 1 carrot
  • chinese cabbage
  • mangetout
  • sesame oil
  • juice of ½ a lime
  • sesame seeds (toasted)
  • for the dipping sauce:
  • 50 ml white vinegar
  • 1 dsp apricot jam
  • juice of 1/2 lemon


  1. Cut the pollock into chunks. Chop the coriander and slice the ginger. Finely chop the chilli. Blitz the fish in a food processor and then add the spring onion and coriander then add some grated ginger, followed by finely chopped chilli.
  2. Add the egg to bind the mix then the lime juice and sea salt. Blitz. And leave in the fridge for 20 minutes before portioning and shaping into fishcakes.
  3. For the Asian Slaw:
  4. For the Asian slaw finely slice the chinese cabbage (or the heart of a summer cabbage), then chop fine strips of carrot and Mangetout. Add the juice of half a lime and the toasted sesame seeds.
  5. A drizzle of sesame oil, sea salt and mix. And it’s ready.
  6. For the Dipping Sauce:
  7. Take one dessert spoon of apricot jam and add half the juice of a lemon and the white vinegar. Bring this to a simmer in a pan.
  8. From the blitzed mixture use an ice cream scoop or two spoons and put out several small balls on a plate and pat down with a fish slice or a spatula to form little cakes. Fry these on both sides for 2-3 minutes.
  9. To serve place some slaw in the middle of the plate with 2 cakes on top and some sauce on the side for dipping.


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