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Fish Cakes

Fishi Business

Ingredients used in these recipes can be found at Fishi BusinessSculli Bros, Coles, Aldi.


  • 500g firm white fish fillets, coarsely chopped
  • 1/2 cup fresh coriander leaves 35g (1/4 cup) cornflour
  • 2 Tablespoons fish sauce
  • 2 Tablespoons sweet chilli sauce 1 egg, lightly whisked
  • 3 green shallots, ends trimmed, finely chopped
  • 50g green beans, finely chopped 80ml (1/3 cup) olive oil
  • Lime wedges, to serve
  • Sweet chilli sauce, extra, to serve


  1. Place the fish in the bowl of a food processor and process until smooth. Add the coriander, cornflour, fish sauce, sweet chilli sauce and egg, and process until well combined.
  2. Transfer the fish mixture to a large bowl. Add the shallots and beans and stir until well combined.
  3. Heat the oil in a large frying pan over medium heat. Place 4 egg rings in the pan. Divide the fish mixture into 8 equal portions. Press 1 portion into each egg ring.
  4. Cook for 4 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining fish mixture, reheating the pan between batches.
  5. Serve with lime wedges, rainbow slaw and dipping sauce.



  • 1/2 red cabbage
  • 3 large carrots
  • 250gm snow peas
  • 4 sprigs spring onion
  • 1/2 bunch coriander
  • Sesame oil


  1. Chop and shred all ingredients to desired size using a food processor or mandolin, placing each vegetable into a large mixing bowl as you go.
  2. Once vegetables are prepared, toss all vegetables together until mixed well.
  3. Cover and refrigerate the salad until it’s ready for serving.
  4. Right before serving, drizzle the rainbow slaw salad with sesame oil and gently toss through.

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