Ey Up, Why not try these spicy Thai fishcakes. They’re a real crowd-pleaser as a starter or a mini appetiser.
So simple to make and easy to cook, once the initial preparation is done, you can keep them in the fridge for 2 days before cooking.
Serve with a simple Thai salad or steamed white rice, they can even be a meal in itself.
I like to use Mae Ploy brand for the Thai red curry paste and squid brand for the fish sauce.
You can make your own if you have more time and are an adventerous cook.
I’ve even made them for canapes for Christmas day lunch. You can make mini ones, pan fry both sides until golden brown and bake in the oven for 3-5 minutes, then place a cocktail skewer in each around a bowl of sweet chilli sauce.
A nice posh canape to wow your friends and family.
Happy cooking and please do leave feedback or a comment.Print
Beautiful spicy Thai fishcakes are a delicious starter for a special night in or Thai themed dinner party.
I serve the Thai Fishcakes with sweet chilli sauce and lightly sliced pickled cucumbers on the side.
Also nice with steamed white rice.
300 grams of salmon
300 grams of seabass or (another white fish)
100 grams of prawns (optional)
1 tablespoon of Thai red curry paste (Mae Ploy-brand)
1 tablespoon of Fish sauce (squid brand)
1 tablespoon of palm sugar or castor sugar
½ juice of a lime
1 whole egg
bunch of coriander, chopped
A handful of long or green beans
Do not over blend the fishcakes mix as it loses texture of the fish.
Slice finely the long or green beans as finely as you can, super fine.
If you don’t have a blender, you can dice the fish with a cooks knife, it will just take more time, then add into a bowl and mix well with the other ingredients.
- Category: Thai
- Method: Shallow fry
- Cuisine: Thai
Keywords: Spicy Thai Fishcakes
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