Use Chinese cabbage if available! Served with Mushrooms, Cabbage and Oyster Sauce


  • 300 g white fish fillets (haddock or cod)
  • 500 g mashed potatoes
  • 1 small onion (finely chopped)
  • 2 tblsp coriander (chopped)
  • 2 tblsp thai red curry paste
  • ½ fresh red chilli (seeded and chopped)
  • juice and zest of 1 lime
  • 2 tblsp sunflower oil
  • salt and pepper to taste
  • for the stirfry:
  • ½ - ¾ cabbage (washed, sliced and blanched)
  • 100 g mushrooms (sliced)
  • 2 tblsp sunflower oil
  • 2 tblsp oyster sauce


  • Cut the fish into chunks, place in a blender or food processor.
  • Add the spring onions, coriander, red curry paste, green chilli, lime zest and juice to the fish. Season with salt. Process until finely minced. Add the mash potato.
  • Using lightly floured hands, divide the mixture into 8 pieces and shape each one.
  • Place the fish cakes on a plate, cover with clear film and chill for about 1½-2 hours until firm.
  • Heat the oil in a frying pan, fry the fish cakes, a few at a time, for 6-8 minutes, turning over carefully until evenly browned. Drain on kitchen paper and keep warm.
  • For the Stirfry: Heat the oil a wok, add the mushrooms and cook until lightly golden. Add the oyster sauce and the cabbage. Stir fry for 2 minutes.
  • Serve immediately with the fish cakes. Serve with Red Chilli Sauce from the store cupboard.

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