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Thai Fish Cakes with Geraldton Wax & Native Lemongrass


  • 500g white fish fillets, skinned and boned, cut into chunks
  • 1 tsp geraldton wax, ground (buy here)
  • 1 tsp native lemon grass (buy here)
  • 4 tbs red curry paste
  • 1 garlic clove
  • 1 tbs fish sauce
  • 1/2 lime, juiced
  • 1 egg
  • 1/4 cup sugar
  • 1/4 cup breadcrumbs
  • 6 green beans, diced
  • salt to taste
  • vegetable oil

Geraldton wax dipping sauce

  • 1 lime
  • 1 tbs sugar
  • 1 tbs fish sauce
  • 2 red chillies, finely diced
  • 1/2 garlic clove, finely diced
  • 1 tsp geraldton wax, ground



  1. Place the fish, red curry paste, garlic, geraldton wax, native lemon grass, fish sauce, lime, sugar and egg into a food processor. Blitz until the fish is minced and the mixture looks like a paste.
  2. Place the fish mixture into a bowl and add in the breadcrumbs and green beans and mix until combined.
  3. Heat a medium pan with enough vegetable oil to cover the base. Form the cakes with a tablespoon before putting them into the oil to fry. Cook for roughly 3 minutes on each side. Keep cooking in batches, place the cooked cakes on a plate lined with paper towel to soak up the extra oil.
  4. To make the sauce combine all the ingredient specified above and mix well before moving to a serving dish.