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 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:
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.
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 Size | 150 grams |
| Energy | |
| Calories 130kcal | 7% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 6g | 2% |
| Fiber 1.37g | 4% |
| Sugar 3.61g | 4% |
| Fat | |
| Fat 4.60g | 5% |
| Saturated 0.71g | 2% |
| Cholesterol 45mg | - |
| Vitamins | |
| Vitamin A 55ug | 6% |
| Choline 60mg | 11% |
| Vitamin B1 0.15mg | 12% |
| Vitamin B2 0.16mg | 13% |
| Vitamin B3 2.94mg | 18% |
| Vitamin B6 0.38mg | 23% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.77ug | 32% |
| Vitamin C 24mg | 28% |
| Vitamin E 0.63mg | 4% |
| Vitamin K 18ug | 16% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.11mg | 12% |
| Iron, Fe 0.85mg | 8% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 230mg | 18% |
| Potassium, K 420mg | 12% |
| Selenium, Se 11ug | 20% |
| Sodium, Na 370mg | 25% |
| Zinc, Zn 0.91mg | 8% |
| 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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