Tuna Fish Cake



  • 3 cans Ayam Brand Tuna in Water, drained
  • 5 piece kaffir lime leaf
  • 50ml Ayam Brand coconut milk
  • 1 egg
  • ½ tbsp Thai fish sauce
  • 6 red chilli
  • ½ curry powder
  • 5 galangal, sliced
  • 3 stalk spring onion, sliced
  • 5g coriander, sliced


  1. In a blender, add the kaffir lime leaf, chilli, galangal and drained tuna, curry powder, coconut milk, Thai sauce and egg. Blend until it becomes a paste.
  2. Transfer to whisking bowl and mix with spring onion and coriander.
  3. On a parchment paper, mould the mixture into the rounded fish cake. Keep in the fridge until it is set.
  4. In a pan, add in some Ayam Brand Coconut Cooking Oil and pan sear the fish cake. Serve with salads.

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