I have tried and cooked so many Thai fish cakes in my time it is unbelievable.
I have a love for Thai food and I enjoy the flavours of Thai cuisine. I have tried so many recipes and dishes overtime but quite often I find them to be lacklustre and they don’t fully encompass what true Thai flavours should be.
So I have have devIsed my own recipe where I feel the true aromats of Thai cuisine are captured and then reflected in the final dish.
To me the flavours and the taste of these, I think far exceed some of the ones that I have eaten out! These lovely little morsels are great to eat together with friends or as you’re cooking them with a glass of vino with friends. Either way I can certainly say, these are truly delicious!
All measurements are level measuring spoons and cups.
2 red chilli – roughly chopped
1 lemongrass stalk – outer leaves removed and inner white stalk chopped roughly (or use 2 tsp lemongrass paste)
3 tsp fish sauce
1 tsp brown sugar
1/2 tsp salt
1/2 tsp cumin
1 tsp dried chilli flakes
3 spring onions/scallions – roughly chopped
2 cloves garlic – peeled
2 cm piece ginger – peeled and roughly chopped
2 salmon/white fish fillets – bones and skin removed
1/2 packed cup fresh coriander fiely chopped.
3 fresh kaffir lime leaves – very finely minced.
3 tbsp vegetable oil – not as bad as it sounds – most of the oil will be left in the pan, as the fish cakes don’t really absorb it much.
Place the chilli, garlic, lemongrass, fish sauce, brown sugar, salt, cumin, spring onions/scallions, garlic and ginger in a food processor. Pulse until fairly well combined.
Add the salmon and pulse again for a few seconds. It’s good to leave a little texture and colour, so don’t over pulse.
Finally add in the finely chopped coriander and kaffir limes leaves until everything is well combined. I like to add a finely chopped green chilli too but its optional.
Using a spoon, scoop out the fish mix and form in little balls in your hand – about the size of a walnut. Put on a plate, and place in the fridge for a few minutes to firm up a little.
You dont need to but I do so they can be cooked all at same time and served.
Or you can fry and nibble if you wish.
When you’re ready to cook the fish cakes, heat the oil in a large frying pan, over a medium-high heat.
When hot, add in the fish cake balls and squash down a little with a spatula/fish slice.
Cook for about a minute to a minute-and-a-half on each side, until golden brown.
Remove with slotted spoon.
I served this with mayo mixed with fish sauce and chilli dipping sauce.
Chilli dipping sauce:
5 tsp caster sugar
Juice of 1 lime
1 tsp fish sauce
1 red chilli – chopped finely
For the chilli dip, mix the sugar and lime juice until the sugar dissolves. Add in the fish sauce and the chopped chillies.
Mayo and Chilli Sauce:
Quarter cup mayo
2 tbsp of your favourite chilli sauce
I use my homemade superhot sauces.
Mix well and serve.
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