Craving a vibrant and flavorful appetizer or light meal? Look no further than these incredibly crispy Thai Salmon Fishcakes! Bursting with the fresh zest of Thai herbs like cilantro and lemongrass, these delectable fishcakes offer a delightful balance of textures and tastes. The flaky salmon is perfectly complemented by a subtly spicy and tangy sauce, creating a culinary experience that's both exotic and satisfying. Forget bland fish patties – these are a true celebration of Southeast Asian cuisine.
Imagine the satisfying crunch as you bite into a perfectly golden-brown fishcake, the burst of flavor dancing on your tongue. These aren't your average fish cakes; they're packed with fragrant ingredients and a satisfyingly crispy exterior. Ready to create these delicious morsels yourself? Let's dive into the easy, step-by-step instructions to make your own batch of irresistible Thai Salmon Fishcakes.
Tools Needed
- Blender or Food Processor
- Spatula
- Baking Sheet
- Paper Towels
Ingredients
- Ginger: thumb-sized piece (approx. 2cm cube)
- Garlic: 3 medium cloves
- Red Chili: 1 (seeds and membrane removed)
- Spring Onions: 4
- Fish Sauce: 2 tsp
- Salt: 1/2 tsp
- Cracked Black Pepper: a small shake
- Cumin: 1/2 tsp
- Sugar: 1 tsp
- Thai Red Curry Paste: 1 heaped tsp
- Lemongrass (optional): 1 stalk
- Kaffir Lime Leaves (optional): 4-5
- Lemon: 1 (for juice)
- Fresh Parsley or Coriander: a small bunch
- Salmon Fillets: 2 large
- Cornstarch: 2 tsp
- Vegetable Oil: for frying
- Dipping Sauce Ingredients:
- Red Chili (finely diced): 1/2
- Sugar or Honey: 1 tbsp
- Fish Sauce: 1 tsp
- Lemon Juice: 1 lemon
- Soy Sauce (optional): 1 tsp
- Carrots and Cucumber: for serving
Step-by-Step Instructions
Step 1. Prepare the Fishcake Mixture
- Add lemongrass and kaffir lime leaves if available). Blend until finely chopped.
- Add parsley/coriander and blend again until well combined.
- Add salmon (skin and bones removed) and cornstarch to the mixture. Pulse until roughly blended, leaving a slight texture.
Step 2. Make the Dipping Sauce
- Combine finely diced chili, sugar/honey, fish sauce, lemon juice, and optional soy sauce. Stir until dissolved.
Step 3. Fry the Fishcakes
- Heat vegetable oil in a pan over medium-high heat. Test if hot by adding a small amount of batter – it should sizzle.
- Add spoonfuls of fishcake mixture to the hot oil, pressing down lightly with a spatula. Fry for 1-1.5 minutes per side, or until golden brown and cooked through.
- Transfer cooked fishcakes to a baking sheet lined with paper towels to absorb excess oil.
Step 4. Serve
- Serve the fishcakes with the dipping sauce, carrots, and cucumber.
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- If you prefer spicier fishcakes, add more chili.
- A food processor would work better than a blender for this recipe.
- Lemongrass and kaffir lime leaves would enhance the flavor if available.
- Prawns or squid would be a delicious addition to the fishcakes.
Nutrition
- N/A
FAQs
1. Can I use frozen salmon for this recipe?
Yes, you can! Just make sure to thaw it completely and pat it dry before using. This will help achieve a crispier fishcake.
2. What can I substitute for fish sauce if I don't have any?
Soy sauce or tamari can be used as a substitute, but the flavor will be slightly different. Start with a smaller amount and adjust to taste.
These crispy Thai salmon fishcakes are a guaranteed crowd-pleaser, perfect for any occasion from a casual weeknight dinner to a sophisticated gathering. Enjoy the satisfying crunch and burst of fresh flavors – you'll be making these again and again! So grab your ingredients and get cooking – your taste buds will thank you.