A street snack from Malaysia – these fish cakes are traditionally wrapped in leaves and grilled or steamed. Recipe by Jackie M

For a quick entrée or snack, simply spoon fish cakes mixture directly into a hot pan and cook until golden.

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300 g white fish fillets

2 Tbsp water

1 Tbsp tapioca flour

Dash of pepper

1 Tbsp sugar

1⁄2 chicken stock cube

1 1⁄2 tsp Malaysian fish curry powder

1 large egg

125 ml coconut cream

1 tsp chilli paste

1 tsp minced kaffir lime leaves

2 1⁄2 Tbsp packaged fried onion


Combine fish fillets, water, tapioca flour and pepper in a food processor. Pulse until mixture turns into a paste.

Combine fish paste with remaining ingredients and mix well.

Brush a hot pan with a bit of oil. Drop heaped tablespoons of fish mixture into the pan, cook for 2 - 3 minutes on each side until golden and cooked though.

Notes: Fish curry powder is a common Malaysian spice blend found in Asian grocery stores. It includes coriander, cumin, fennel, turmeric, chilli and fenugreek.

For more a more traditional presentation wrap 2 tablespoons filling in small rectangles of banana leaf or parchment paper. Secure ends, brush with oil and grill 5 minutes each side until cooked through.