Fish

• White fish fillets (400 g) – Cod, haddock, or pollock work well because they have a mild flavor and firm texture.

Aromatics

• Garlic (2 cloves) – Adds depth and fragrance.

• Fresh ginger (1 teaspoon, grated) – Provides warmth and brightness.

• Spring onions (2, chopped) – Bring mild onion flavor.

Herbs

• Fresh coriander (small handful, chopped) – Adds fresh herbal aroma.

• Lime zest (1 teaspoon) – Gives the fish cakes a citrusy lift.

Flavoring Ingredients

• Red chili (1 small, finely chopped) – Adds mild heat.

• Fish sauce (1 tablespoon) – Provides savory umami flavor.

• Green curry paste (1 teaspoon) – Adds authentic Thai flavor.

Binding Ingredients

• Egg (1) – Helps hold the mixture together.

• Breadcrumbs (½ cup) – Improves texture and binding.

For Frying

• Vegetable oil (3–4 tablespoons) – Used for shallow frying the fish cakes.