Vietnamese Fish Cakes

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Tender fish cakes with a little taste of Hanoi, perfect for a quick and easy snack!

Let's start cooking!

Blended fish and seasoning

Step 1 - Form fish cake patties

  • In a food processor, blend fish, 1 minced garlic clove, spring onions, ¼ tsp vegetable oil, ¼ tsp sesame oil, ½ tsp black pepper, ½ tsp salt and 1 Tbsp Vietnamese fish sauce until it forms a paste. Transfer to a bowl.
  • With wet hands, take 1 to 2 Tbsp fish paste and roll it into a ball. Flatten fish paste ball into patty shapes about 4 cm in diameter.
You can use a blender instead of a food processor if you do not have one at home
Fried fish cake in hot pan

Step 2 - Shallow fry fish cake patties

  • In a pan, heat up enough oil for a shallow fry. Gently place 3 to 4 patties into the pan at a time. Let it shallow fry for 4 to 5 minutes before flipping it over to fry for another 2 minutes, until golden brown on both sides.
  • Remove fried fish cakes from pan and drain excess oil on a paper towel-lined plate. Repeat until all fish cake patties are fried.
For a healthier option, you can either steam or boil the fish cake patties instead of frying
Dipping sauce of vinegar, sugar, chili, garlic, lime juice and fish sauce

Step 3 - Make dipping sauce

  • In a bowl, mix ½ cup water, ¼ cup rice vinegar, 2 Tbsp sugar, sliced large red chili, sliced chili padi, 2 minced garlic cloves, lime juice and ¼ cup Vietnamese fish sauce until sugar is dissolved.

Plate and serve!

Fried fish cakes on serving plate
Place fried fish cakes on serving plate. Serve hot with sliced cucumbers and dipping sauce on the side.

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