Salmon And Pineapple Fish Cakes Thai Style Recipes

THAI SALMON CAKES

Thai Salmon Cakes image

Thai Salmon Cakes made with fresh salmon, sweet thai chili sauce, ginger and fish sauce!

Provided by Kelley Simmons

Time 30m

Number Of Ingredients 13

Ingredients

1 pound fresh salmon ((you can used canned in a pinch or leftover salmon))
2 green onions (white parts only)
1 large egg
1 cup panko breadcrumbs
1 teaspoon fish sauce
3 tablespoons mayonaisse
1/4 cup sweet thai chili
3/4 teaspoon ginger (minced)
3/4 teaspoon garlic (minced)
oil (for cooking)
sesame seeds for garnish (if desired)
green onions for garnish (if desired)
sweet thai chili sauce for dipping

Steps:

Preheat oven to 425 degrees. Place the salmon on a baking sheet and cook for 10-15 minutes until the salmon is cooked through.
When the salmon is cool flake with a fork and set aside.
Add green onions, egg, panko breadcrumbs, fish sauce, mayonnaise, sweet thai chili, ginger, garlic and flaked salmon to a large bowl. Mix until combined. Make sure not to over mix.
Form into 1/2 inch patties.
Heat 1 tablespoon of oil in a large skillet. Working in batches add the salmon cakes and cook until browned on both sides and crispy, 2-3 minutes per side.
Serve immediately with sweet thai chili sauce for dipping and sesame seeds and green onions for garnish, if desired.

Nutrition Facts : Calories 311 kcal, Carbohydrate 12 g, Protein 26 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 108 mg, Sodium 361 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

THAI FISH CAKES

Thai Fish Cakes image

Recipe video above. These taste JUST like the Thai Fish Cakes from your favourite Thai restaurant! They should be firm but bouncy, almost a spongey texture, well seasoned, golden brown and with lovely complex flavours from the red curry paste and other seasonings.

Provided by Nagi | RecipeTin Eats

Categories Appetizer

Time 25m

Number Of Ingredients 12

Ingredients

1 lb / 500g white fish fillets (, skinless and pin boned, cut into chunks (Note 1))
3 tbsp red curry paste ((Note 2))
1 tbsp cilantro/coriander leaves (, chopped)
1 tbsp fish sauce ((sub soy sauce))
1 tbsp lime juice
1 egg
1/4 cup (40g) rice flour ((or cornstarch / corn flour))
6 green beans (, finely sliced (optional, Note 3))
4 - 6 tbsp oil ((vegetable, canola, sun flower))
Sweet chilli sauce
Cilantro/coriander leaves
Lime wedges

Steps:

Place fish, red curry paste, cilantro/coriander, fish sauce, lime and egg in a food processor. Whizz until the fish is minced and it looks like a paste. (See video)
Transfer to a bowl and stir through rice flour and green beans until flour is all incorporated. (Note 4)
Measure 1/4 cup of mixture (I use an ice cream scoop - Note 5), form 1cm / 2/5" thick patties.
Heat enough oil in skillet over medium high heat to cover the base (4 tbsp or so)
Place in oil, cook 2 minutes until deep golden brown, then turn and cook the other side for 2 minutes. Transfer to paper towel lined plate.
Repeat with remaining mixture, adding more oil into the skillet if required.
Serve with Sweet Chilli Sauce, garnished with cilantro/coriander leaves and lime wedges on the side. Add a side of Thai Fried Rice or even just plain jasmine rice to make a meal!

Nutrition Facts : ServingSize 87 g, Calories 121 kcal, Carbohydrate 5.2 g, Protein 9 g, Fat 7.2 g, SaturatedFat 1.3 g, Cholesterol 34 mg, Sodium 267 mg, Fiber 1 g

SALMON AND PINEAPPLE FISH CAKES THAI STYLE

Salmon and Pineapple Fish Cakes Thai Style image

Make and share this Salmon and Pineapple Fish Cakes Thai Style recipe from Food.com.

Provided by Wendys Kitchen

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

440 g crushed pineapple, and drained
285 g canned salmon, drained
2 tablespoons coriander
2 garlic cloves, crushed
2 teaspoons grated ginger
1 tablespoon sugar
1 tablespoon lemon rind
2 teaspoons red curry paste
1 egg, whisked
1 potato, cooked and mashed
oil (for frying)

Steps:

Place fish, coriander, garlic, ginger, sugar, lemon rind and curry paste in bowl. Mix well.
Stir through pineapple, egg and potato.
Mould into cakes and refrigerate until firm.
Heat oil in pan and fry until golden brown.
Serve with salad and sweet chilli sauce.

Nutrition Facts : Calories 240.6, Fat 4.9, SaturatedFat 1, Cholesterol 111.3, Sodium 306.9, Carbohydrate 31.2, Fiber 2.9, Sugar 19.7, Protein 19.8

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