Tender, salmon Thai fish cakes. Cook these Thai Fish Cake Skewers on the BBQ for a spicy treat.
These little fishcake bites are absolutely packed with flavour.
Chilli, lemongrass, garlic, coriander, kaffir lime leaves, ginger – all the stuff that equals serious Thai flavours.
MY LATEST VIDEOSThey’re so simple to make – just whizz everything up in the food processer for a few seconds, and then roll your sleeves up and get your hands in there to make them into little bite-size morsels.
This Thai Fish Cake Skewers recipe is largely based on a Thai Fishcake recipe I posted about this time last year. That version is served with vegetable ribbons and a chilli dipping sauce.
This time I served it with those nutty noodles I posted on Wednesday. I also decided to skewer these fishcakes and cook them on the griddle. For some reason, griddle marks just make everything seem much more tasty (griddled flatbreads? Mmmmm! Griddled peaches? Yes purlease).
Getting them on the skewer is a little fiddly, so make sure the fishcake balls are well chilled before attemping. My first batch were too soft and kept falling off (not that it stopped me from just throwing them on the griddle and eating them anyway).
A squeeze of lime and a drizzle of sriracha and it’ll feel like a party in your mouth!
Just make sure you have a nice cold beer to hand 🙂
Are you ready for the weekend? I’m in a lollipop frame of mind. I’ll be attempting chocolate-covered peanut Oreo lollipops on Saturday, and right now I’m trying to make some fudgy ice lollies with a gooey caramel centre.
The likelihood of me being successful in creating a frozen lolly with a gooey centre?
Probably not very high. However, when there’s fudgyness and caramel involved, I’m pretty sure none of it will go to waste!
Have a great weekend everyone xx
The Thai Fish Cake Skewers Recipe:
- 1 red chilli roughly chopped
- 2 cloves garlic peeled and roughly chopped
- 1 lemongrass stalk outer leaves removed and inner white stalk chopped roughly (or use 2 tsp lemongrass paste)
- 1 tsp fish sauce
- 2 tsp brown sugar
- 1/2 tsp salt
- 3 spring onions/scallions
- 2 cm piece ginger peeled and roughly chopped
- 250 g approx 2 salmon fillet - they need to be skinless and boneless
- Good handful of coriander
- 2 kaffir lime leaves
- 2 tbsp vegetable oil - for brushing on the griddle/BBQ
- Place the chilli, garlic, lemongrass, fish sauce, brown sugar, salt, spring onions/scallions, and ginger in a food processor. Pulse until fairly well combined. Add the salmon and pulse again for a few seconds. Finally add in the coriander and kaffir limes leaves and pulse until everything is mostly combined. It’s good to leave a little texture and colour, so don’t over pulse. Using a spoon, scoop out the fish mix and form in little balls in your hand – about the size of a walnut. Put on a plate, and place in the fridge for a 30 minutes to firm up.
- After 30 minutes, place the fishcakes on skewers (3 to a skewer - so you'll have 3 skewers). Two pronged skewers are best, as there is more for the fishcake to grab onto.
- You'll need to handle the fishcakes carefully, and use a spatula to move them to the griddle/BBQ.
- Place the skewers on a hot griddle or BBQ that has been well-brushed with oil (to prevent sticking). Cook for about a minute to a minute-and-a-half on each side, until golden brown.
- Serve with my nutty noodle salad.
Nutritional Information is per fishcake.
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