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.

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Spicy Thai Fishcakes


  • Author: Paul Deehan
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 46 persons 1x

Description

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.

 


Scale

Ingredients

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


Instructions

Dice the salmon and seabass into 1-inch cubes and put into a blender with the prawns if using.
Add all other ingredients except the green beans into the blender. Thai red curry paste, chopped coriander, egg, lime juice, palm sugar and fish sauce.
 
Mix for 30 seconds to a minute. Do not blitz too much. You want the fish to still be slightly chunky, not too smooth.
Bring the mix out of the blender into a bowl, add finely sliced long or green beans.
Pat the fishcake mix into sevaral fishcakes onto a tray lined with cling film. (At this stage you can keep until the next day if you wish)
 
Pan fry with a little cooking oil until golden brown each side and bake in the oven for 7-10 mins depending on size @180oc.
Serve with a sweet chilli sauce and with a salad or steamed white rice.

Notes

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