Thai Fish Cakes with Crunchy Asian Slaw

Thai Fish Cakes with Crunchy Asian Slaw

Thai Fish Cakes with Crunchy Asian Slaw



  • 600g boneless firm white fish fillets
  • 1/4 cup Changs Light Soy sauce
  • 2 cloves garlic, crushed
  • 2tbsps lime juice
  • 3 green onions, finely chopped
  • 1/2 cup panko breadcrumbs
  • 1x 100g packet Changs Crunchy Noodles
  • 1/3 cup vegetable oil
  • 1x100g packet Changs Original Fried noodles
  • 2 carrots, coarsely grated/li>
  • 1/2 small wombok cabbage, finely sliced


  1. Process the fish, soy sauce, garlic and lime juice in a food processor until well combined.
  2. Transfer to a large bowl, add onions, breadcrumbs and the Crunchy noodles and combine well with a large spoon.
  3. Shape the mixture into 1/3 cup sized patties.
  4. Heat oil in a large frying pan over medium heat. Cook patties, in batches, turning, for 4-5 minutes or until golden and cooked through.
  5. Serve with combined fried noodles, carrots and cabbage.
  6. Garnish with lime wedges, sweet chilli sauce and drizzle with extra soy sauce if desired.

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