Lemony Thai Fish Cakes with Tinned Mackerel

Lemony Thai Fish Cakes with Tinned Mackerel

OK with usual mackerel tins. By using a plastic bag just proceed in three steps. It is very easy! They are Thai-style fish cakes with very refreshing taste of plenty of lemon juice.

Ingredients: Makes 12 to 15

● Tinned mackerel in brine
1 tin
● Tofu (I recommend firm)
50 g
● Carrot
30 g
● Shiso leaves
● Finely chopped ginger
1 small piece
● Finely chopped green onion
3 tablespoons
● Toasted black sesame seeds
2 teaspoons
Lemon juice
1 tablespoon
● Soy sauce (or fish sauce)
1 teaspoon
● Sake
1 teaspoon
● Sugar
1 teaspoon
● Salt
To taste
● Katakuriko
3 to 4 tablespoons
Finely chopped green onion
1 tablespoon
Red chili pepper (sliced)
to taste
Lemon juice
1 1/2 tablespoons
1 to 2 teaspoons
Soy sauce (or fish sauce)
1 teaspoon
1 teaspoon
Vegetable oil
As required
Plastic bag


1. Mince the carrot. Slice the shiso leaves roughly. Put aside a small portion of finely chopped green onion for the sauce.
2. Place a bag over a bowl or container. Tip the mackerel from the tin into the bag and add the ● ingredients.
3. Rub the contents of the bag well. Cut the corner of the bag.
4. Heat enough oil to come up to about 1 cm of a frying pan over medium heat. Dip a tablespoon or spoon in the oil.
5. Squeeze out the mixture from the bag onto the oiled spoon and slide the balls of the mixture into the frying pan. Fry on both sides.
6. Combine the sauce ingredients.
7. Enjoy the fish cakes with the refreshing sauce with plenty of lemon juice. Pack leftovers in your bento.

Story Behind this Recipe

I had fish cakes in a Thai restaurant and I wanted to use tinned mackerel to make fish cakes with a refreshing taste of lemon juice. Lemon juice lessens the fishy taste of mackerel and it is very tasty.