Pan-Fried Burmese Fish Cakes with Fresh Herbs and Chilies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden pan-fried fish cakes infused with aromatic herbs and fresh chilies, served with a tangy dipping sauce for a perfect appetizer or snack. This Asian Fusion-inspired seafood recipe, ready in about 30 minutes, layers white fish fillets (cod or tilapia), shallots, garlic cloves into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 290 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 Asian Fusion cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 pound finely chopped white fish, 2 finely chopped shallots, 3 minced garlic cloves, 2 finely chopped green chilies, 1/4 cup chopped fresh cilantro, 1 tablespoon fish sauce, and 3 tablespoons rice flour. Mix thoroughly to form a sticky mixture.
  2. Step 2: Heat 4 tablespoons vegetable oil in a non-stick skillet over medium heat until shimmering.
  3. Step 3: Using wet hands, shape the fish mixture into small patties about 2.5 inches in diameter and gently place them in the hot oil. Fry for 3-4 minutes per side until golden brown and cooked through.
  4. Step 4: Remove fish cakes and drain on paper towels.
  5. Step 5: For the dipping sauce, whisk 1 tablespoon fish sauce, 1 teaspoon sugar, 2 tablespoons water, and 1/2 teaspoon red chili flakes until sugar dissolves.
  6. Step 6: Serve the fish cakes hot with lime wedges and the dipping sauce on the side.

Frequently asked questions

How long does Pan-Fried Burmese Fish Cakes with Fresh Herbs and Chilies take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Pan-Fried Burmese Fish Cakes with Fresh Herbs and Chilies?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Pan-Fried Burmese Fish Cakes with Fresh Herbs and Chilies?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Burmese Fish Cakes with Fresh Herbs and Chilies for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Burmese Fish Cakes with Fresh Herbs and Chilies?

Asian Fusion seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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