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Thai Fishcakes | Marion's Kitchen

Name: Thai Fishcakes | Marion's Kitchen
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 500g (1 lb) skin-on mackerel fillet (you can also use anyother firm white fish e.g. swordfish, barramundi or snapper); 2 tsp sea salt; 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:; ¼ cup white sugar; 1/3 cup white vinegar; 1 tsp fish sauce; ¼ cup diced cucumber; 1/2 smallred shallot or eschallot, sliced; 1 tbsp finely chopped coriander (cilantro); 1 tbsp roasted, chopped peanuts

Prep 15m

Cook 15m

Total 30m

This Thai Fishcakes recipe from Marion's Kitchen uses mackerel fillets (or another firm white fish), red curry paste, and traditional Thai flavors for a crispy and flavorful appetizer or main dish. Serve with a sweet and tangy dipping sauce for the perfect balance of flavors.

Fish

Fishcakes

Seafood

marionskitchen.com

Thai Fishcakes | Marion's Kitchen

Ingredients

Dipping Sauce

Steps

Nutrition Facts

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