Thai fishcakes with dipping sauce

Discover the vibrant flavors of Thailand with this easy-to-make Thai Fishcakes recipe! Made with fresh white fish, coriander, red hot chili peppers, green beans, and seasoned with fish sauce, brown sugar, and lemon juice. Serve with a delicious salsa dipping sauce for an irresistible appetizer or main course. Perfect for seafood lovers and ready in just 30 minutes!

  • 03 Mar 2025
  • Cook time 8 min
  • Prep time 20 min
  • 6 Servings
  • 9 Ingredients

Thai fishcakes with dipping sauce

Thai fishcakes with dipping sauce are a delicious and savory treat that bring the distinct flavors of Thailand to your kitchen. Made with white fish, fresh vegetables, and vibrant seasonings, these fishcakes are served with a tangy salsa dipping sauce that complements their unique taste. Perfect as an appetizer or a main course, they are surprisingly easy to make and offer a delightful experience for your taste buds.

Ingredients:

1 lb white fish
450g
1/2 cup coriander leaves
8g
2 red hot chili peppers
80g
3/4 cup green beans
170g
1 tbsp fish sauce
16g
2 tsp brown sugar
6g
2 tbsp lemon juice
30g
1 egg white
33g
1/2 cup salsa sauce
120g

Instructions:

1. Prepare the Ingredients:
- Chop the white fish fillets into small pieces.
- Roughly chop the coriander leaves.
- Remove seeds from the red hot chili peppers and chop finely.
- Trim the ends off the green beans and finely slice them.
2. Make the Fishcake Mixture:
- In a food processor, combine the chopped white fish, coriander leaves, chopped chili peppers, fish sauce, brown sugar, lemon juice, and egg white. Process until the mixture is well combined and smooth.
- Transfer the mixture to a bowl. Add the sliced green beans and mix well until they are evenly distributed throughout the mixture.
3. Form the Fishcakes:
- With wet hands (to prevent sticking), take small portions of the mixture and shape them into patties about 2 inches (5 cm) in diameter.
- Place the formed fishcakes on a plate or tray lined with parchment paper.
4. Cook the Fishcakes:
- Heat a non-stick skillet over medium heat with a small amount of oil.
- Once the oil is hot, add the fishcakes in batches. Cook each side for about 3-4 minutes, or until they are golden brown and cooked through.
- Remove the cooked fishcakes and place them on a plate lined with paper towels to drain any excess oil.
5. Make the Dipping Sauce:
- In a small bowl, pour the salsa sauce. You can serve this directly as a dipping sauce, or you can modify the salsa to taste by adding ingredients such as chopped coriander, a splash of lime juice, or additional chili for heat.
6. Serve:
- Arrange the fishcakes on a serving plate and garnish with extra coriander leaves if desired.
- Serve with the prepared salsa dipping sauce on the side.

Tips:

- For the best texture, use a food processor to blend the fish and ingredients until just combined, ensuring the mixture is not too smooth.

- Chill the fishcake mixture for at least 30 minutes before shaping and frying to help them hold together better during cooking.

- Use wet hands to shape the fishcakes, as this prevents the mixture from sticking to your hands.

- Fry the fishcakes in batches to avoid overcrowding the pan and ensure even cooking.

- Serve the fishcakes hot with the salsa dipping sauce for the best flavor experience.

These Thai fishcakes with dipping sauce are a wonderful addition to any meal, bursting with flavors and easy to prepare. The combination of the fresh white fish, aromatic herbs, and spicy peppers creates a distinctive and irresistible dish. Serve them at your next gathering and watch how they become an instant favorite.

Nutrition Facts
Serving Size150 grams
Energy
Calories 130kcal7%
Protein
Protein 16g11%
Carbohydrates
Carbohydrates 6g2%
Fiber 1.37g4%
Sugar 3.61g4%
Fat
Fat 4.60g5%
Saturated 0.71g2%
Cholesterol 45mg-
Vitamins
Vitamin A 55ug6%
Choline 60mg11%
Vitamin B1 0.15mg12%
Vitamin B2 0.16mg13%
Vitamin B3 2.94mg18%
Vitamin B6 0.38mg23%
Vitamin B9 27ug7%
Vitamin B12 0.77ug32%
Vitamin C 24mg28%
Vitamin E 0.63mg4%
Vitamin K 18ug16%
Minerals
Calcium, Ca 40mg3%
Copper, Cu 0.11mg12%
Iron, Fe 0.85mg8%
Magnesium, Mg 44mg10%
Phosphorus, P 230mg18%
Potassium, K 420mg12%
Selenium, Se 11ug20%
Sodium, Na 370mg25%
Zinc, Zn 0.91mg8%
Water
Water 120g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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