Ginger and sesame fish cakes - Emily Skye

Ginger and sesame fish cakes

Ginger and sesame fish cakes

There are so many fish cake recipes out there and some of them I have found are fantastic, whilst others … Well let’s just say not so much! I love a good fish cake, but it has to taste fresh, not be too oily and be packed full of herby goodness! So this is why I am sharing this golden recipe with you, because it ticks all of my boxes, so I hope it ticks yours as well! :)


  • 450 gm. of any firm white fish of your choice
  • 5 cloves garlic, minced
  • 1 shallot, diced finely
  • 2 Tbsp. Sesame seeds
  • 2 Tbsp. Sesame oil
  • 2 Tbsp. arrowroot flour
  • 1 Tbsp. Fresh ginger, peeled and minced
  • 1 Tbsp. fish sauce (make sure it is GF)
  • 1 tsp. Paprika
  • 1 lime for zest and juice
  • 1 lemon in wedges
  • Large handful of fresh coriander
  • Rock salt and pepper to taste


  1. Combine ginger, garlic, shallots, coriander, lime zest and lime juice into a food processor and pulse until well mixed.
  2. Chop up the fish into smaller pieces before adding to the other food in the processor and pulse again until well combined.
  3. Add half the sesame oil with half the seeds, the fish sauce, paprika, arrowroot flour and a pinch of salt and pepper, then lightly pulse once more to combine. Try not to blend too much, just make sure there are no large chunks of fish left.
  4. Use your hands to form mixture into patties (about 6-8) and set aside ready for cooking.
  5. Heat a large non-stick fry pan and add the remaining sesame oil, cook them for a few minutes on each side, until they are a deep golden brown.
  6. Remove and sprinkle with sesame seeds and paprika then allow them to rest on paper towel lined plate
  7. Serve with lemon chunks and enjoy them just as they are, or with your favourite salad!

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