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
Following on my Thai theme ( Thai Sweet Chilli Sauce (Nam Chim Kai)) here is my take on Thai salmon 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.
How to make Thai Salmon Fishcakes
Ingredients
Salmon 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 frying
Cucumber and peanut dipping sauce
- ½ cup Thai Sweet Chilli Sauce (approximately)
- 1 Tablespoon each of:
- Cucumber cut into very fine dice
- Onion cut into very fine dice
- Unsalated Peanuts very finely chopped
- Red Bell Pepper cut into very fine dice
- 1 teaspoon Sesame seeds to sprinkle
Steps – to make salmon fishcakes
Open the tin of salmon and drain it. Discard the liquid. Tip 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 now be the consistency of raw cake batter.
Get a bowl of cold water and use it to dip your hands while you shape the patties.
Heat the oil in a frying pan, take a spoonful of batter and form it into a fishcake shape. Then drop the fishcake carefully into the hot oil.
If it’s really too wet to handle then either mix in another tablespoon of cornflour, or 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.
Steps – to make the Cucumber and Peanut dipping sauce
I use approximately half a cup of my homemade Thai Sweet Chilli Sauce but you can use any bottled Thai sweet chilli sauce.
Finely dice the cucumber, onion, peanuts and red pepper. They should be about the size of a match-head.
Mix the diced vegetables into the sweet chilli sauce, pour into a ramekin dish and sprinkle with sesame seeds.
Serve as a dipping sauce 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 reheat fishcakes that have been frozen, first let them defrost in the fridge. Then shallow fry in hot oil for a couple of minutes until heated through and crisped up.
Equipment
To make this recipe you will need the following equipment. In case you are missing something I have included some links to my Amazon shop pages, where you might just find the item you are looking for.
- Mixing bowl
- Frying pan
- Chopping board
- Sharp knife
- Small serving bowls for sauce
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Recipe – Thai Salmon Fishcakes with spicy dipping sauce
Thai Salmon Fishcakes with Spicy Dipping Sauce
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
- add another tablespoon of cornflour to thicken it further; or
- wet your hands with cold water before you shape the fishcakes; or
- you could just ladle spoonfuls into the hot oil and fry.
The calorie count has been calculated using an on-line calculator and is provided for information purposes only. If the calorie count is important to you, you should consider calculating it yourself, using your preferred tool.
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