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.

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