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 10m

Cook 20m

Total 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.