Richys bar and Bistro Clonakilty restaurant  
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Thai Fish Cakes

500g whiting/cod or any firm white fish, skinned and boned

3 cloves of garlic, crushed

50g of ginger, finely grated

1 chilli, deseeded and chopped

1 Lemongrass stick, finely chopped

1 star anise, crushed

1 tsp chinese five spice

pinch of tumeric

Pinch mixed spice

Pinch curry powder ( sharwoods )

1 lime leaf, finely chopped

1 tbsp of soya sauce

1/2 lemon squeezed

2 tbsp of Fish sauce

Salt / pepper



  • put all spices in a blender and pulse until it forms a paste
  • roughly chop the fish and add to the blender, pulse until all ingredients are mixed together
  • remove and put the mix into fridge for 20 minutes
  • then mould into small patties (approx 35g each)
  • heat a non-stick pan and add some olive oil
  • pan-roast the fish cakes for 20s on each side, until firm to touch (cooking time may vary due to thickness of the cake)
  • squeeze some lemon juice on top and enjoy!