Adapted from a recipe I saw on the new Gordon Ramsay’s Ultimate Cookery Course show I watched the other day, I decided to try out his Spicy Tuna Fishcakes. I didn’t have exact measurements and just winged it and they turned out absolutely delicious!
These fishcakes are super easy to make, healthy, gluten-free and very inexpensive using simple pantry items. If that alone hasn’t convinced you to try them…then let me tell you how delicious and addictive they are to eat (especially with the dipping sauce!). If you like Thai and Asian flavors, then these fishcakes are definitely for you!
Watch A Video Of This Recipe
- 2 (7oz) cans Tuna
- 1 Chili pepper (I used a Habanero)
- 3 cloves garlic
- 1/4 tsp grated fresh ginger
- 2 green onions
- 1 tbsp finely chopped fresh cilantro
- 1 tbsp fish sauce
- 1 tsp chili oil (optional)
- 2 eggs
- 2 tbsp oil for frying
- – Drain 2 cans of solid white tuna and add it to a mixing bowl.
- – Finely dice a chili pepper (de-seed it for less heat) and add to the tuna. (I used a habanero coz, that’s all I had at home at the time. Since it’s a very hot chili pepper I didn’t chop up the whole thing, stopping just before I reached the seeds and called it good.)
- – Mince the garlic cloves and add that to the tuna as well.
- – Peel and grate about 1/4 tsp of fresh ginger directly into the bowl.
- – Finely slice the green onion, chop the cilantro and them to the mix.
- – Add the fish sauce to the bowl and mix everything together with a fork. (I started with 1/2 tbsp of fish sauce, gave the mix a taste, then added another 1/2 tablespoon.)
- – Drizzle a little chilli oil (optional) over the top.
- – Whisk the two eggs well, add it to the tuna and mix it all well.
- – Using your hands take handful of the tuna mixture and make a ball about 2 inches big and flatten them out gently making patties. (Don’t pack the mix too hard. Instead with a loose hand, simple shape the patties till they barely stick together. You want them light and airy not dense.)
- – Heat some oil in a frying pan on medium-high heat and carefully fry the fishcakes for about 4-5 minutes on each side, until they turn golden. You want to be very careful while flipping them over as they are quite delicate.
- – Serve with some sweet-salty cilantro dipping sauce.
- 1 tsp sugar
- 3 tsp fish sauce
- 1 tsp chili oil (or sesame oil)
- Juice of 1/4 lime
- 1 tbsp finely chopped fresh cilantro
- – Mix all the above ingredients together and serve as a dipping sauce with the fishcakes.
It was really tasty and easy to do. I found your website a few days ago and I like it. A recipe with pictures – definitely cool.
Love your website truly my favorite :] Do you have middle eastern recipes?
cant you make your recepies downloadable in pdf format.
a fantastic site
I just finished making this, i baked them instead of frying. It was so quick and easy to make, and it taste awesome! love the website.
Great recipe. Your picture is of canned chicken tho. 🙂
Lol! No, it’s Chicken Of The Sea brand tuna in the picture. I assure you it was tuna 🙂
It also says albacore under the words chicken.
It’s a brand name ‘Chicken if the Sea’, it’s ‘Tuna’ written under that ?… tastes great…
What kind of sauce is fish sauce?
Hanna fish sauce is exactly as the name suggest a sauce made from fermented salted fish (anchovies mostly). It is easily available in the Asian section of any supermarket and comes in many brands. Refer to the bottle in the ingredient photo above.
Great recipe! Thanks for sharing!
These are great. Im allergic to eggs and replaced with mayonnaise. I make a different version all time with onions and green pepper. Good but not as flavorful as this recipe. Not sure why i can tolerate mayonnaise and not an egg.
Mayonnaise is made from eggs. Egg yolk and oil, literally.
Heather G. says
I have prepared this recipe twice already. They tasted great. I found them little difficult to turn in the frying pan. I think that I will bake them instead. Less mess and easy clean up.
nalesniki przepis says
YUMMMM. Stealing this idea!
GEORGIA STAVRAKOU says
I have just found out that I am run out of fish sauce. Would it be a problem if I added oyster sauce instead?
Super tasty. Really enjoyed them – made them for lunch today with just some plain stir fried onion, oxheart cabbage with a little soy sauce. I am sure I will be making these again!! Thank you so much!