These delicious Thai Fish Cakes are bursting with flavor. The salmon is cooked in coconut milk and Thai spices then cooled and formed into patties. A quick sear in coconut oil makes the edges crispy and leaves the inside super tender. Top them with the fruit salsa for a simple yet totally tasty dinner recipe that is naturally paleo + gluten-free.
It's Throw Back Thursday time again! I seriously love this one day a month I get to reshare old (but awesome) recipes with you. ♡ #tbt.
This is the 19th time I've dug through the archives to find recipes that are tasty, but you might not know it from the pictures. I've had my eye on these Thai Fish Cakes for a while, and now that we're getting ready to welcome in spring (soon, please!!) I thought it would be the perfect time to bring these out again.
I've updated the recipe a little as I wasn't super happy with it the way it was written. The original recipe calls for the fish cakes to be baked, but I found them a little dry made that way. I've added an egg this time and gave them a quick sear in some coconut oil and the result is Thai fish cakes that are super tender and have a slightly crispy outside. In other words, they're perfect.
Original post date: May 29th, 2013
So here I go being all gluten free on you again. But don't worry, you would never know there's no gluten in these fish cakes. Trust me, you won't miss it. I think it's really important that if you need to cut something out of your diet you don't feel like it's missing.
I'll be honest, I really didn't think these were going to turn out very well. They definitely weren't supposed to turn into a blog post. It was more like one of those afternoons where I realize I'm starving and there's nothing in the house. And by nothing, I mean nothing but some salmon trimmings in the freezer, a can of coconut milk and some Thai curry paste. What's a girl to do?
The mango avocado salsa came the day after.
Without it, these are a little boring, I'll admit. (Scratch that, the new recipe is delicious with or without the salsa.) BUT … with the salsa, they are absolutely amazing. Seriously. It's sweet, crunchy, creamy with just a hint of fresh lime. It's the perfect complement to Thai flavored fish cakes with just a tiny hint of spice. A match made in heaven, or some corny line like that.
They were also really good the day after straight out of the fridge. Or actually about 10 minutes out of the fridge after I took these shots and my growling stomach couldn't wait a second longer to have them. It made me think they will make a great addition to a picnic lunch this summer.
Speaking of summer, is it summery where you are? Here in Vancouver, we were teased with a few weeks of gorgeous, summertime beach weather at the beginning of May. Now that's been cruelly ripped away and we're back to rain and clouds. Will you cross your fingers for me that we get some heat and sunshine this weekend? I'll do the same for you. 🙂
If you make these Thai Fish Cakes with Mango Avocado Salsa make sure to snap a pic and tag #theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
- 1 mango, cut into small cubes
- 1 avocado, cut into small cubes
- ¼ red pepper, cut into small cubes
- 2 tablespoons red onion, diced
- 2 tablespoons chopped cilantro
- Juice from half a lime
- A pinch of sea salt
- 1½ lbs. of raw salmon, pin bones and skin removed
- ½ cup canned coconut milk
- 2 tablespoons red Thai curry paste (see note)
- 2 cloves garlic, finely minced
- ½ inch piece of ginger, finely minced
- 1 teaspoon sriracha
- 1 large egg, beaten
- ¼ cup flour (gluten-free if needed, tapioca starch for paleo)
- Coconut oil, for the pan
- Combine all ingredients in a medium sized bowl and stir gently to mix. Set aside.
- Add the coconut milk, Thai curry paste, garlic, ginger, and sriracha to a large frying pan over medium-high heat and mix well. Add the salmon to the pan and let it poach for 10 minutes. Break the salmon into pieces using a wooden spoon and continue to cook until the pan is mostly dry. Let the salmon cool.
- Add the egg and mix well. Form into 6 patties and dust both sides of each with the flour.
- Add a little coconut oil to a non-stick frying pan over medium-high heat. Add the fish cakes and cook until crispy on one side, about 3 minutes. Carefully flip them over and cook until crispy on the other side.
- Serve topped with plenty of salsa.
The fish cakes are very tender and will need to be handled carefully before you cook them.
If you're making these ahead of time, you can form them into patties, dust with the flour, and then keep them in your fridge on a parchment-lined baking sheet until you are ready to put them in the frying pan.
The original photos of these Thai Fish Cakes:
If you’re interested in learning a few tricks that I did to improve my food photography, check out the posts 10 Food Photography Tips for New Food Bloggers and The 10 Best Food Photography Props to Improve Your Food Photography and The Food Photography Equipment I Use.
Latest posts by Kristen Stevens (see all)
- Fresh Pineapple Margaritas with Sweet and Spicy Rim Salt - May 25, 2017
- Pan Fried Chicken and Mushrooms with Creamy Cauliflower Mash - May 23, 2017
- Lifesaving Lemony Salad Dressing - May 19, 2017