Thai Salmon Fish Cakes
Thai salmon fish cakes are common street food in Thailand, they are very tasty and full of flavour due to the aromatic herbs and spices used.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 32 servings
- Difficulty
- HARD
Ingredients
- Rice bran oil (for pan frying)
- 1.2 kg salmon fish fillets (tail part, scaled, skin removed (reserve skin) and cut into 2 inch pieces)
- 3 spring onions (thinly sliced)
- 16 snake beans (thinly sliced )
- 1 tsp salt
- 1 tsp ground white pepper
- 2 tbsp gluten free fish sauce
- some sweet chilli sauce (as a dipping sauce)
- Rice bran oil (for pan frying)
- 2 tbsp corn starch ((or potato starch) plus some for coating the fish skins)
- 3 garlic cloves
- 1 small brown onion ( cut into wedges)
- 3 long fresh red chillies (deseeded and cut into 1 inch pieces)
- 2 small fresh red chillies (deseeded (optional))
- 5 kaffir lime leaves (stems removed and leaves finely sliced)
- 1 inch fresh galangal (peeled and finely sliced)
- 2 inch fresh ginger (peeled and finely sliced)
- 1 inch fresh turmeric (peeled and finely sliced or 1 teaspoon ground turmeric)
- 1 stem lemon grass (white part only, finely sliced)
- 2 tsp ground paprika
- 2 tbsp extra virgin olive oil
Instructions
- 1
Add the ingredients for the spice paste into a food processor and blend until you get a smooth paste. Alternatively, you can use a mortar and pestle if preferred.
- 2
Scrap off any leftover fish meat on the back of the fish skin with a small knife.
- 3
Dry the fish skin with kitchen paper towel. Marinade the fish skin with salt and lightly coat with corn starch or potato starch. Shake off any excess flour.
- 4
Heat up a non-stick frying pan with some rice bran oil, pan fry the fish skin for 2 minutes on each side on low to medium heat or until fish skin is lightly brown and crunchy.
- 5
Cut the crunchy fish skins into 32 small pieces (about 3 cm/1.2 inch) with a kitchen scissors and set aside.
- 6
Place the salmon fish fillets into a food processor, and blend until you get a thick puree fish paste.
- 7
Transfer to a large mixing bowl and add in the spice paste, spring onions, snake beans, salt, ground white pepper, fish sauce and 2 tablespoons corn starch or potato starch. Combine and mix well.
- 8
Using lightly greased hands roll the fish paste into 2 inch round balls and place them on a large baking tray and flatten the fish balls gently into patties with the palm of your hand.
- 9
Heat up a non-stick frying pan, and pan fry the fish cakes for 2 minutes on each side or until fish cakes are lightly brown on medium heat. Fry the fish cakes in 4 batches. Change the oil when required and clean pan with kitchen paper towel.
- 10
Place one cut crunchy fish skin into the top of each fish cake.
- 11
Best served warm and with sweet chilli sauce.