Spicy and delicious. Thai inspired Salmon Fishcakes flavoured with Red Curry Paste and zinged up with lime for freshness. Serve these with rice and Thai Cucumber Peanut Chilli Sauce. I guarantee you’ll be back for more!
Thai Salmon Fishcakes dipped in cucumber, peanut and
Following on my Thai theme ( Thai Sweet Chilli Sauce (Nam Chim Kai)) here is my take on Thai fishcakes. We had them as a starter at Siam Seasons, and to be honest, while they tasted out of this world, I found the original texture to be a bit spongy to my taste. I’ve taken the liberty of altering the original, and the texture is less dense.
My version is made with tinned Salmon, which makes them super quick to prepare. They are flavoured with Thai Red Curry Paste for the heat, and lime juice for freshness. They also contain chopped green beans, as per the authentic Thai version, but you can leave these out if you prefer.
You can make mini Thai Sweet Chilli Fishcakes and serve them with a dip as an appetiser, or you can do what I did and make large patties and serve with a bowl of fluffy white rice and a dipping sauce as a main meal.
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How to make Thai Salmon Fishcakes
Firstly, drain the salmon into a mixing bowl and flake it up with a fork. Add the Red Curry paste, coriander, fish sauce, lime juice and egg, and mix thoroughly. At his stage the mixture will be very sloppy – don’t worry, it’s supposed to be.
Mix in the beans and then add the cornflour and give it another good stir. It should be the consistency of raw cake batter, but you should be able to shape it into patties if you wet your hands in cold water first. Heat the oil in a frying pan, and as you form each fishcake, drop it carefully into the hot oil.
If it’s really too wet to handle then just take a large spoon and drop spoonfuls of the mixture into the hot oil.
Fry gently for about 5 minutes per side until golden brown. Drain on kitchen paper towels.
How to make the Cucumber and Peanut dipping sauce
Sweet chilli sauce with chopped cucumber, onions, peanuts, and red bell peppers
I use approximately half a cup of my homemade Thai Sweet Chilli Sauce (Nam Chim Kai) but you can use any bottled Thai sweet chilli sauce.
The cucumber, onion, peanuts and red pepper have to be very finely diced, about the size of a match-head. Then you just mix them into the sweet chilli sauce, pour into a ramekin dish, sprinkle with sesame seeds, and serve with the fishcakes.
Can I freeze these fishcakes?
I wouldn’t try to freeze the batter. It is too runny and I don’t think it would defrost very well.
The cooked fishcakes can be layered between wax paper and frozen for up to 3 months.
To cook fishcakes that have been frozen, let them thaw in the fridge and then shallow fry them for a couple of minutes until heated through and crisped up.
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Thai Salmon Fishcakes with Spicy Dip
Ingredients
For the fishcakes
- 1 410g tin Salmon
- 3 Tablespoons Thai Red Curry Paste
- 1 Tablespoon Fresh Coriander chopped
- 2 Tablespoons Fish Sauce
- 1 Tablespoon Lime Juice
- 1 medium Egg lightly beaten
- 2 Tablespoons Cornflour Heaped tablespoons
- 10 Green Beans finely chopped
- 3 to 4 Tablespoons Oil for shallow frying you can use olive oil or sunflower
For the Sweet Chilli Cucumber and Peanut Dipping Sauce
- ½ cup Thai Sweet Chilli Sauce approximately
- 1 Tablespoon Cucumber cut into very fine dice
- 1 Tablespoon Onion cut into very fine dice
- 1 Tablespoon Peanuts very finely chopped
- 1 Tablespoon Red Bell Pepper cut into very fine dice
- 1 teaspoon Sesame seeds to sprinkle
Instructions
For the Fishcake
- Drain the liquid from the salmon and flake the salmon into a mixing bowl
- Add the Red Curry Paste, Coriander, Fish Sauce, Lime Juice and the beaten egg
- Mix thoroughly to combine. The mixture will be very wet at this stage
- Add the beans and cornflour and mix thoroughly. The mixture should be the consistency of raw cake batter.
- Wet your hands with cold water and form the salmon mixture into patties. If the mixture is too wet to mould into patties add another tablespoon of cornflour. Try not to add too much or your fishcakes will be rubbery when they are cooked.
- Heat the oil in a frying pan and shallow fry the patties in hot oil for 5 minutes on each side until crisp and golden
- Serve with a Thai Sweet Chilli Cucumber and Peanut dipping sauce
For the Sweet Chilli Cucumber and Peanut Dipping Sauce
- Mix all ingredients except the sesame seeds in a small serving bowl
- Sprinkle with sesame seeds
Notes
- If the mixture is too sloppy to handle, you could just ladle spoonfuls into the hot oil and fry.
If you enjoyed this recipe, why don’t you pin it for later?
Links
Why not try some of my other Thai recipes
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