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Thai Fishcakes for the 5:2 diet

Thai Fishcake Recipe for the 5:2 Diet

Course Lunch
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 -2
Author Fiona Maclean


  • 50 g White Fish
  • 50 g Shelled blue prawns
  • 1 Small Egg
  • 1 dash Fish Sauce
  • 10 g Fresh Ginger
  • 1 clove Garlic
  • 1 Birdseye chilli
  • 1 teaspoon Soy Sauce
  • 1 handful Fresh Coriander
  • 1 teaspoon Coconut Oil
  • 1 teaspoon Red Thai Curry Paste or more to taste

Dipping Sauce

  • 1 Small Piece of Cucumber 2-3cm
  • 2 teaspoons Mirin
  • 1 pinch Sugar
  • 1 teaspoon Soy Sauce


  1. Roughly chop the Ginger and Garlic. Deseed the Chilli. Put everything into a small food processor and blitz, or chop finely together
  2. Roughly chop the fish, removing any bones and skin. Devein and roughly chop the prawns. Add both to the garlic, chilli and ginger mixture and blitz to a chunky pulp
  3. Add the fresh coriander, reserving a few leaves for garnish and blitz again
  4. Stir through the fish sauce, soy, thai curry paste and egg
  5. Heat the coconut oil in a large non stick frying pan
  6. Add dessert spoonfuls of the mixture into the hot oil and flatten with the back of the spoon to make small cakes, about 1/4cm - 1/2cm thick
  7. Cook for 2-3 mins on one side then flip over and cook the other side
  8. Place on a baking tray in the oven at 160c and cook for a further 8-10 minutes (just time to make your stir fry veg)
  9. To make the cucumber dipping sauce, dice 2-3 cm of cucumber finely and mix with mirin, soy and sugar or honey to taste.