Fishcakesthaisalmon Recipes

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THAI FISH CAKES

An easy and tasty alternative for serving fish. The variations can be endless!

Provided by MEZZIE

Categories     World Cuisine Recipes     Asian     Thai

Time 1h

Yield 8

Number Of Ingredients 11



Thai Fish Cakes image

Steps:

  • Combine fish, 1/2 cup flour, oyster sauce, sweet chili sauce, fish sauce, brown sugar, cilantro, green onions, and egg in a food processor. Process until well combined. Refrigerate for 30 minutes.
  • Shape mixture into patties, and dust with flour.
  • Pour enough oil into a heavy skillet to fill the pan with 1/2 inch of oil. Heat over medium-high heat until hot. Fry fish cakes for 8 minutes, turning once, or until golden brown.

Nutrition Facts : Calories 163.8 calories, Carbohydrate 11.9 g, Cholesterol 57.3 mg, Fat 6.9 g, Fiber 0.7 g, Protein 13 g, SaturatedFat 1.1 g, Sodium 155.4 mg, Sugar 2.1 g

1 pound boneless fish fillets, cubed
½ cup all-purpose flour
2 tablespoons oyster sauce
2 tablespoons sweet chili sauce
1 teaspoon fish sauce
1 teaspoon brown sugar
¼ cup chopped fresh cilantro
4 green onions, sliced
1 egg
all-purpose flour
oil for frying

THAI FISHCAKES

A Thai fishcake recipe that uses a method for getting air into the mixture for a lighter cake

Provided by sammyandmel

Time 45m

Yield Serves 4

Number Of Ingredients 0



Thai fishcakes image

Steps:

  • Into a food processor put the garlic, ginger, lemongrass, spring onion, chilli, coriander and the tbsp oil. Pulse until it is well chopped up.
  • Add the fish, fish sauce, salt, lime zest, sugar and egg and whizz until it forms a smooth paste. Scoop out into a bowl and, using your hands, pick up the mixture and repeatedly through it against the side of the bowl. Do this for 3-4 minutes (this thickens and aerates the mixture). Chill the mixture for 15 minutes.
  • Shape into little patties and shallow fry for a few minutes on each side until golden and cooked through.

THAI STYLE FISH CAKES AND DIPPING SAUCE

Make and share this Thai Style Fish Cakes and Dipping Sauce recipe from Food.com.

Provided by bevs kitchen

Categories     Lunch/Snacks

Time 12m

Yield 16 serving(s)

Number Of Ingredients 13



Thai Style Fish Cakes and Dipping Sauce image

Steps:

  • Zest and juice the lime.
  • Peel and grate ginger.
  • Chop spring onions.
  • Deseed and chop red chili.
  • DIPPING SAUCE:.
  • Mix juice of lime, thai fish sauce, sweet chili sauce, and soy sauce.
  • This is the dipping sauce for fish cakes.
  • FISH CAKES:.
  • Whiz fish and coconut in a processor. Place this mixture into a bowl.
  • Mix the lime zest, chopped onion, lemongrass, ginger, coriander, chili, salt and pepper into the fish mixture.
  • With damp hands make 16 small cakes or 8 large cakes.
  • Coat both sides in the flour.
  • Heat the oil until very hot; fry on each side for 1 minute.
  • Enjoy your fish cakes and sauce.

Nutrition Facts : Calories 82, Fat 4.5, SaturatedFat 1.3, Cholesterol 20.6, Sodium 393.5, Carbohydrate 3.6, Fiber 0.6, Sugar 1.4, Protein 6.9

1 lime
2 tablespoons Thai fish sauce
2 tablespoons sweet chili sauce
2 tablespoons light soy sauce
500 g haddock or 500 g white fish fillets
50 g desiccated coconut
3 spring onions
1 teaspoon lemongrass, in oil, chopped
1 cm ginger
3 tablespoons fresh coriander, chopped
1 large red chili
3 tablespoons plain flour
4 tablespoons oil

THAI TASTE'S THAI FISH CAKES

Combining the fresh flavours of salmon with the zing of Thai spices, these fish cakes from Thai Taste not only look beautiful but taste amazing too.

Provided by clemmiecorlett

Time 15m

Yield Serves 4

Number Of Ingredients 13



Thai Taste's Thai Fish Cakes image

Steps:

  • Place the fish chunks, spring onions, chilli, curry paste, coriander, palm sugar, fish sauce, lime juice and a pinch of salt in a food processor and blend until finely minced.
  • Transfer to a bowl and stir in the sliced green beans.
  • Divide the mixture into 16 pieces, roll each one into a ball and then flatten into discs.
  • Transfer the fish cakes to a plate, cover with cling film and place in the fridge for 30 minutes to 1 hour to firm up
  • Heat the oil in a large frying pan and when very hot fry the fish cakes for about 1-2 minute each side, until golden brown and cooked through. Lift out and drain on kitchen paper, then serve with a selection of dipping sauces and a wedge of lime. Garnish with spring onions.

450g (1lb) skinless fish fillets (salmon, haddock, etc) cut into chunks
4 spring onions, finely sliced
1 red chilli, deseeded and finely chopped
2 tbsp Thai Taste Red Curry Paste
2 tbsp fresh coriander leaves
1 tbsp Thai Taste Palm Sugar
1 tsp Thai Taste Fish Sauce
1 tbsp fresh lime juice
50g (2oz) fine green beans, finely sliced
1 tbsp Thai Taste Rice Bran Oil, for frying
Dipping sauces
Lime wedges
Shredded spring onions

OVEN BAKED THAI STYLE FISH CAKES

I found this while looking for recipes to use all the fish we've been catching. It's similar to Russ's Crab Cakes he makes and just as good. We cooked ours in a little oil in a pan 9no oven) but have submitted the original recipe.

Provided by JustJanS

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10



Oven Baked Thai Style Fish Cakes image

Steps:

  • Spray a baking tray with spray oil.
  • In a mixing bowl combine first 7 ingredients. Mix well.
  • Divide into 8 equal round cakes.
  • Coat with flour, then dip in egg and finally coat with the crumbs.
  • Place cakes on prepared tray; chill for 10 minutes.
  • Meanwhile preheat oven to 190c.
  • Spray cakes with oil and bake, turning once (spray again). They will take about 30 minutes in total to cook.

2 cups mashed potatoes, cooled, JUST potato
500 g cooked fish fillets, any white fish will do
2 tablespoons chopped fresh coriander leaves
1/2 teaspoon finely chopped fresh coriander root
1 small red chile, finely chopped
1 teaspoon grated fresh ginger
1 garlic clove, crushed
1/2 cup plain flour
1 egg, lightly whisked
1/2 cup breadcrumbs

MANUELA'S FISH CAKES

Salmon and halibut fish cakes, messy to make but worth it.

Provided by REBOLLODAVIES

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 1h5m

Yield 4

Number Of Ingredients 11



Manuela's Fish Cakes image

Steps:

  • Place the potatoes into a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes.
  • Meanwhile, place the halibut and salmon into a skillet or large saucepan, and pour in the milk. Bring to a simmer, cover, and cook until fish flakes easily with a fork, about 5 minutes depending on the thickness of your fillets. Drain off milk, and set fish aside.
  • When potatoes are done, drain, and place in a large bowl. Mash potatoes with one of the eggs and the butter until fairly smooth. Season with nutmeg, Worcestershire sauce, salt and pepper. Mix in the fish, taking care not to break into too small of pieces.
  • Beat the remaining egg, and place on a plate. Place bread crumbs on a separate plate. Lightly flour your hands, and form the fish mixture into patties. Dip each patty into the egg, then coat with breadcrumbs. Place the fish cakes on a plate, and refrigerate for 30 minutes.
  • Heat 1/4 inch of oil in a large heavy skillet over medium to medium-high heat. Fry the fish cakes for about 3 minutes per side, or until golden brown. Drain on paper towels, and serve fresh and hot.

Nutrition Facts : Calories 515.5 calories, Carbohydrate 46.4 g, Cholesterol 155.2 mg, Fat 24.4 g, Fiber 4 g, Protein 27.3 g, SaturatedFat 8.4 g, Sodium 700.6 mg, Sugar 8.6 g

1 pound small potatoes, scrubbed
½ (3 ounce) fillet skinless, boneless halibut fillets
½ pound skinless, boneless salmon fillets
2 cups milk
2 eggs, divided
2 tablespoons butter
1 pinch ground nutmeg
1 dash Worcestershire sauce
salt and pepper to taste
1 cup dried bread crumbs, seasoned
1 cup oil for frying

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