Sesame Crusted Thai Fish Patties


2 cups cooked small shrimp, minced
4 cups boneless, skinless cod, minced
4 scallions, minced, white and green parts
2 Thai or Serrano chilies, seeded and minced
2 tsp fresh ginger, grated
2 tsp fresh lemon grass, minced
1 tsp lime zest
kosher salt and black pepper to taste
1 beaten egg
1 and 1/2 cups sesame seeds
canola or peanut oil for deep frying
romaine lettuce leaves, cilantro leaves, sliced cucumber batons and sliced chilies for garnish
Thai hot and sweet chili sauce for serving
  • Add the cod, shrimp, scallions, chilies, ginger, lemon grass, and lime zest, to the bowl of a food processor. 
  • Season with salt and pepper, then pulse to combine well.
  • Remove the mixture and place in a covered bowl and refrigerate for at least 1 hour.
  • Fill a sauce pan or deep fryer 1/3 full with oil and heat to 360 degrees.
  • Form the fish mixture into 8 patties, dip them into the beaten egg and then coat the outside completely with sesame seeds.
  • Fry in batches until golden and crispy, making sure to pay close attention to the cakes while frying, as well as turning if necessary. About 6-8 minutes
  • To serve place a few romaine leaves on a serving place, and place 2 fish cakes atop.
  • Garnish with cilantro leaves, cucumber batons and sliced chilies.
  • Serve with Thai hot and sweet chili sauce on the side.




1 hr 5 min


10 min


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