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Traditional Thai Fishcakes | Marion's Kitchen

Name: Traditional Thai Fishcakes | Marion's Kitchen
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes about 20
Ingredients: 500g (1lb) skin-on mackerel fillet (you can also use anyother firm white fish e.g. swordfish, barramundi or snapper); 2 tsp sea salt; 1 tbs fish sauce; 1/2 tbs white sugar; 2 tbsp Thai red curry paste; 1 egg; ¼ cup finely sliced snake beans (alternatively use green beans); 4 makrut lime leaves, destemmed, finely chopped; vegetable oil, for frying; Dipping Sauce:; 2 tbsp finely diced cucumber; 1/2 smallred shallot or eschallot, sliced; 1 tbsp finely chopped coriander (cilantro); 1 tbsp roasted, chopped peanuts; ¼ cupMarion’s Kitchen Spicy Sweet Chilli Sauce(Find out where to buy)

Prep Time

10m

Cook Time

20m

Total Time

30m

This traditional Thai fishcake recipe is a flavorful and aromatic dish perfect for appetizers or a main course. Made with mackerel fillet, Thai red curry paste, and a mix of herbs and spices, these fishcakes are fried to perfection. Serve with a side of spicy sweet chili dipping sauce for the ultimate experience.

Recipe Options

Ingredients

Servings: Makes about 20

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500g (1lb) skin-on mackerel fillet (you can also use anyother firm white fish e.g. swordfish, barramundi or snapper)

2 tbsp Thai red curry paste

¼ cup finely sliced snake beans (alternatively use green beans)

4 makrut lime leaves, destemmed, finely chopped

vegetable oil, for frying

2 tbsp finely diced cucumber

1/2 smallred shallot or eschallot, sliced

1 tbsp finely chopped coriander (cilantro)

1 tbsp roasted, chopped peanuts

¼ cupMarion’s Kitchen Spicy Sweet Chilli Sauce(Find out where to buy)

Use a spoon to scrape the fish off the fillet. It will turn into a paste as you do this. Add the curry paste, fish sauce, sugar, egg, snake beans and makrut lime leaves. Use your hands to mix and knead the mixture. Pick it up and slap it against the bowl a few times until firm.

For the dipping sauce, place the cucumber and shallot in a bowl and pour over the spicy sweet chilli sauce. Top with chopped coriander and peanuts. Mix and set aside until ready to serve.

Heat enough vegetable oil in a saucepan or wok to deep-fry. When the oil is hot, pinch off tablespoons of the fish mixture and carefully drop into oil. Cook in batches for 2-3 minutes or until golden. Drain on paper towel. Serve with the dipping sauce.

Traditional Thai Fishcakes | Marion's Kitchen

Ingredients

Dipping Sauce

Steps

Nutrition Facts

Traditional Thai Fishcakes | Marion's Kitchen

Ingredients

Dipping Sauce

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts