Thai fishcakes with dipping sauce
Thai fishcakes are a flavorful dish made with white fish, fresh herbs, and spices, served with a tangy salsa dipping sauce. They're easy to prepare and perfect as an appetizer or main course.
Cook time 8 min
Prep time 20 min
Ingredients:
1 lb white fish1/2 cup coriander leaves
2 red hot chili peppers
3/4 cup green beans
1 tbsp fish sauce
2 tsp brown sugar
2 tbsp lemon juice
1 egg white
1/2 cup salsa 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.
Instructions:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
Thai fishcakes with dipping sauce FAQ:
Cook each side of the fishcakes for about 3-4 minutes over medium heat until they are golden brown and cooked through. The total cooking time for all batches will depend on how many fishcakes you make at once.
The fishcakes are done when they are golden brown on both sides and feel firm to the touch. You can also cut one open to check that the fish inside is opaque and cooked through.
Yes, you can freeze the cooked fishcakes. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be frozen for up to 3 months. Reheat them in an oven or skillet until warmed through.
You can substitute the white fish with other mild fish like cod, tilapia, or haddock. For a vegetarian option, consider using mashed chickpeas or tofu, though the texture and flavor will differ from traditional fishcakes.
A medium-sized non-stick skillet is ideal for cooking the fishcakes. Ensure the pan is large enough to accommodate a few fishcakes at a time without overcrowding, allowing for even cooking.
Cooking 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.
Nutrition Facts
6 ServingsCalories 130kcal
Protein 16g
Carbohydrates 6g
Fiber 1.37g
Sugar 3.61g
Fat 4.60g
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