Thai Salmon fishcakes with Asian dressed salad
Thai Salmon fishcakes with Asian dressed salad

Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, thai salmon fishcakes with asian dressed salad. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Thai Salmon fishcakes with Asian dressed salad is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Thai Salmon fishcakes with Asian dressed salad is something which I have loved my whole life.

For the dressing, place the chilli, garlic and a pinch of salt in mortar. Use a pestle to pound to a rough paste. In a small bowl combine the chilli garlic paste, fish sauce, lime juice and palm sugar.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have thai salmon fishcakes with asian dressed salad using 16 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Thai Salmon fishcakes with Asian dressed salad:
  1. Take 600 g filleted and skinless salmon, chopped into pieces
  2. Get 100 g fine green beans, finely sliced
  3. Prepare 1 egg
  4. Make ready 2 tbsp Thai red curry paste
  5. Make ready 2 tsp Lemongrass paste
  6. Get 2 tsp preserved Keffir Line leaves or 2 fresh leaves finely sliced
  7. Prepare 1 tbsp Fish sauce
  8. Prepare 2 carrots
  9. Get 1/2 cucumber
  10. Take small bunch coriander, chopped
  11. Take 4 radishes, finely sliced
  12. Take 1/2 red onion cut into fine half-moon slices
  13. Make ready Bag mixed salad
  14. Make ready 1 tbsp Rice Wine vinegar
  15. Get 1 tbsp Soy sauce
  16. Prepare 1 lime

To coat the fish cakes, put the flour, egg and breadcrumbs in separate dishes, then roll the fishcakes first in the flour, then in the egg and lastly in the breadcrumbs. Place on a plate or baking tray ready to cook. Remove the blade from the food processor and stir through the green beans and half the spring onions. Coat each fish cake with the sesame seeds.

Steps to make Thai Salmon fishcakes with Asian dressed salad:
  1. Pulse salmon, egg, lemongrass paste, Keffir lime leaves, red curry paste and fish stock in a food processor until combined but retaining some texture. Turn into a bowl and mix in the green beans. Chill, covered, until needed.
  2. Slice the carrots and cucumber into fine ribbons using a speed peeler. Pop into a large bowl along with the sliced onion, chopped coriander, bag of mixed salad and sliced radishes.
  3. Mix soy sauce and rice vinegar together and mix through the salad.
  4. Spray a large non-stick frying pan with oil. Heat to a medium heat.
  5. Using wet hands form evenly sized amounts of the salmon mixture into small patties.
  6. Fry for a few minutes or until you can see the patties go opaque halfway up the sides and are lightly browned. Flip over and cook for a few minutes until browned both sides.
  7. Serve with salad and a wedge of Lime to squeeze over.

Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat. Serve sprinkled with the drained coriander. Put the salmon into a food processor with the egg, lemongrass paste, curry paste, fish sauce and lime leaves. Season with salt and pepper and blend until the mixture comes together but. Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper.

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