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    Home > Fish

    Thai Fish Cake Skewers

    Published: Jul 10, 2015 · Modified: Jun 20, 2021 by Nicky Corbishley

    Go to Recipe Print Recipe

    Tender, salmon Thai fish cakes. Cook these Thai Fish Cake Skewers on the BBQ for a spicy treat.

    Hot and spicy Thai fish cakes - so simple but packed FULL of flavour.

    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.

    They'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).

    Hot and spicy Thai fish cakes - so simple but packed FULL of flavour.

    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:

    Thai Fishcake Skewers

    By: Nicky Corbishley
    Hot and spicy Thai fish cakes - so simple but packed FULL of flavour.
    5 from 2 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 3 minutes mins
    Total Time 8 minutes mins
    Course Dinner
    Cuisine Asian, Thai
    Servings 9 fishcakes
    Calories 64 kcal

    Ingredients
     

    • 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
    • ½ 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

    INSTRUCTIONS
     

    • 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.

    ✎ Notes

    Nutritional Information is per fishcake.

    Nutrition

    Calories: 64kcalCarbohydrates: 1gProtein: 6gFat: 3gSaturated Fat: 1gCholesterol: 16mgSodium: 196mgPotassium: 180mgSugar: 1gVitamin A: 100IUVitamin C: 8.2mgCalcium: 8mgIron: 0.4mg
    Keywords Any Time Of the year, Fish Recipes
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Hot and spicy Thai fish cakes - so simple but packed FULL of flavour.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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    Reader Interactions

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    1. Maria says

      August 10, 2021 at 12:48 pm

      5 stars
      These thai fish cakes are the **BEST**
      So much flavour in every bite!

      Reply
    2. Tom says

      January 14, 2019 at 10:42 am

      5 stars
      Such a quick and tasty dish, love the Thai flavours.

      Reply

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    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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      Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris (chief techie and videographer) and mum to Lewis and Gracey. Read More…

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