Thai Fish Cakes Recipe
User Reviews
5
Thai Fish Cakes Recipe
Description
The recipe begins by making a mango avocado salsa from diced mango, avocado, red pepper, red onion, cilantro, lime juice, and salt, providing a fresh balance to the fish cakes. Salmon is gently poached in a coconut milk and red curry paste mixture, infused with garlic, ginger, and a touch of sriracha for heat.
Once cooked, the salmon is flaked and mixed with beaten egg and fine breadcrumbs to bind. If too wet, more breadcrumbs are added. The mixture is formed into six patties dusted lightly with flour to help create a crispy crust.
Frying in coconut oil over medium-high heat crisps both sides to a golden brown. These fish cakes offer a tender interior knit with seasonal Thai flavors and a pleasant crunch outside, complemented by the sweet, creamy salsa with a lime twist.
High-quality curry paste enhances flavor without excessive heat, and careful handling before cooking preserves patty shape. Fish cakes can be prepared ahead and refrigerated on parchment-lined trays, with an optional extra flour dusting before frying.
Ingredients
Mango Avocado Salsa
- 1 Mango cut into small cubes
- 1 avocado cut into small cubes
- ¼ red pepper cut into small cubes
- 2 tablespoons red onion diced
- 2 tablespoons cilantro chopped
- lime juice from half lime
- sea salt a pinch
Thai Fish Cakes
- 1 ½ lb salmon
- ½ cup coconut milk canned
- 2 tablespoons red Thai curry paste see note
- 2 cloves garlic finely minced
- ½ inch ginger finely minced, piece
- 1 teaspoon sriracha
- 1 large egg beaten
- ¼ cup breadcrumbs fine
- ¼ cup all-purpose flour gluten-free if needed
- coconut oil for the pan
Instructions
- Combine all the salsa ingredients in a medium sized bowl and stir gently to mix. Set aside.
- Add the coconut milk, Thai curry paste, garlic, ginger, and sriracha to a large frying pan over medium-high heat and mix well. Add the salmon to the pan, skin side up, and let it poach for 10 minutes.
- When the salmon is cooked, peel off the skin and discard it. Break the salmon into pieces using a wooden spoon and continue to cook it until the pan is dry. Remove the pan from the stove and let the salmon cool.
- Add the egg and breadcrumbs to the salmon and mix well. If the mixture is too wet to stick together, add more breadcrumbs. Form into 6 patties and dust both sides with the flour.
- Add a big spoonful of coconut oil to a non-stick frying pan over medium-high heat. Add the fish cakes and cook until crispy on one side, about 3 minutes. Carefully flip them over and cook until crispy on the other side.
- Serve the Thai fish cakes topped with plenty of salsa.
Notes
- Use flavorful but mild curry paste like Amoy or Mae Jin to avoid too much heat.
- Handle fish cakes gently before cooking to maintain tenderness.
- Prepare patties ahead, refrigerate on parchment-lined tray, and dust with flour again before frying if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6fish
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 1 fish cake with ⅙ of the salsa | |
| Calories | 291kcal | 15% |
| Carbohydrates | 14g | 5% |
| Protein | 25g | 50% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 103mg | 4% |
| Potassium | 820mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1467IU | 29% |
| Vitamin C | 25mg | 28% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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