Thai fish cakes

Recipe for thai fish cakes

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Thai fish cakes are a popular and flavorful dish that brings the vibrant tastes of Thailand to your kitchen. Made with fresh fish and aromatic herbs, these savory cakes are packed with bold flavors and a hint of spiciness. The combination of fish, red curry paste, and fragrant kaffir lime leaves creates a delightful balance of flavors. Whether served as an appetizer or a main course, Thai fish cakes are sure to impress your taste buds with their unique blend of ingredients.

Keywords: Thai cuisine, fish cakes, Thai flavors, red curry paste, kaffir lime leaves.

Thai fish cakes details

Thai fish cakes, recipe Rating: 4.4
Number of votes:94 INGREDIENTS:

Serves 3-4

2 x 200g canned pink salmon, drained

3 stalks fresh coriander, chopped

2 eggs

2 tbsp cornflour

2 tbsp Thai green curry paste

1 tbsp + 1 tsp fish sauce

1 tsp sugar

Juice from 1 small lime

Oil for frying

Dipping sauce:

4 chili padi, chopped

Juice from 2 limes

3 tbsp fish sauce

½ tsp sugar

Method:

1. Put the drained salmon into a bowl, remove any large bones. Mash roughly with a fork and then stir in coriander, eggs, cornflour and green curry paste.

2. Season with fish sauce, sugar and lime juice. Blend until smooth.

3. Divide the mixture into large oval fish cakes.

4. Heat oil in a deep frying pan. Fry the fish cakes in batches for 5-6 minutes, turning once, until golden brown and cooked thoroughly.

5. Drain on kitchen towels. Garnish with lime wedges and serve with dipping sauce

Dipping sauce:

Place chili padi, lime juice, fish sauce and sugar in a bowl. Stir to mix.