Thai Salmon Fish Cakes with Soy Dressing

Fishcakes like you've never tasted before - try Ching-He Huang's chilli-spiked savoury bites
By Ching-He Huang
Thai Salmon Fish Cakes with Soy Dressing
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

Main

  • 5 cloves garlic, chopped
  • 3 red chillies, seeds removed, chopped
  • 2 stalks lemongrass, chopped
  • 3 coriander roots
  • 1 piece ginger, (2cm)or galangal
  • 1 large shallots, or small onion
  • 1 tsp kaffir lime peel
  • 1 tbsp salt
  • 1 tbsp white peppercorns

For the fishcakes

  • 500 g salmon, skin removed
  • 1 tsp Thai red curry paste
  • 1 eggs
  • 2 tbsp fish sauce
  • 1 tbsp caster sugar
  • 2 tbsp cornflour
  • 1 tsp fresh lime juice
  • 2 lime leaves, shredded
  • 1 tsp salt and black pepper, or to taste
  • 1 litres vegetable oil, for deep-frying
  • 4 tbsp sweet soy sauce

For the soy dressing

  • 2 tbsp light soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp vinegar
  • 1 tbsp fish sauce
  • 1 tsp chopped coriander
  • 1 green chillies, seeds removed, chopped

Method

Using a food processor, blend all the ingredients for the Thai red curry paste until smooth. Set aside while you make the rest of the dish.

Cut the salmon into small cubes and mix with 1 tsp Thai red curry paste and the egg. Stir in the rest of the ingredients and beat well. Shape into small patties.

Heat the oil in a wok and deep fry the fish cakes a few at a time for about 4-5 minutes, until they're crisp and golden. Remove from the oil and drain well on absorbent kitchen paper. Serves straight away with chilli sauce or the soy dressing

To make the dressing, whisk all the ingredients together, taste for seasoning and serve with the hot fishcakes.

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