Preparation info
  • Makes


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Any white fish will do for these spicy fish cakes but, as you are using very strong flavouring ingredients, take this opportunity to use something cheap and cheerful like coley.

To serve the fish cakes as a dinner-party first course, sprinkle them with a scattering of crisply fried julienne of shallots or leeks.


  • 550 g/ lb white fish fillets
  • 1 lemon grass stalk


Skin the fish fillets, cut them into pieces and put them in a blender or food processor.

Peel off the thick outer leaf of the lemon grass stalk, top and tail it and cut across into the thinnest rings you can manage. Finely chop the coriander and chillies. Add all of these to the fish, together with the fish sauce and the egg. Blitz the mixture to a smooth purée, scrape this into a bowl,