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Thai fish cakes with quinoa

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This Thai fish cakes recipe is a fresh take on a classic. Simply serve with sweet chilli sauce and rice and dig in!

  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes
Thai fish cakes with quinoa


  • ⅓ cup white quinoa, rinsed
  • 4 spring onions, chopped
  • 1 brown onion shallot, chopped
  • 2 garlic cloves, chopped
  • ⅓ cup (80ml) coconut milk
  • ¼ cup (75g) Thai yellow curry paste
  • 1 tbs fish sauce
  • 600g basa fillets, chopped
  • ¼ cup (60ml) peanut oil
  • 2 cups mint leaves
  • 1 brown onion shallot, extra, cut into thin wedges
  • 200g punnet Perino grape tomatoes, halved
  • sweet chilli sauce, to serve
  • lime wedges, to serve
  • steamed rice, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook quinoa in a small saucepan of boiling water for 12 mins or until just tender. Drain and refresh under cold running water. Drain.
  2. Step 2

    Process spring onion, shallot, garlic, coconut milk, curry paste, fish sauce and basa in a food processor. Transfer to a bowl. Stir in the quinoa.
  3. Step 3

    Heat oil in a large frying pan over medium heat. Shape ⅓ cupfuls of the fish mixture into patties and cook, in batches, for 2-3 mins each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain.
  4. Step 4

    Meanwhile, place mint, extra shallot and tomato in a bowl and toss to combine.
  5. Step 5

    Divide fish cakes among serving plates and serve with the mint salad, sweet chilli sauce, lime wedges and rice.