Pan-Fried Burmese Fish Cakes with Fresh Herbs and Chilies

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 pound, finely chopped white fish fillets (cod or tilapia)
2 small, finely chopped shallots
3, minced garlic cloves
2, finely chopped green chilies
1/4 cup, chopped fresh cilantro leaves
1 tablespoon fish sauce
3 tablespoons rice flour
4 tablespoons vegetable oil
for serving lime wedges
1 teaspoon sugar
2 tablespoons water
1/2 teaspoon red chili flakes

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

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.
Step 2: Heat 4 tablespoons vegetable oil in a non-stick skillet over medium heat until shimmering.
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.
Step 4: Remove fish cakes and drain on paper towels.
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.
Step 6: Serve the fish cakes hot with lime wedges and the dipping sauce on the side.