Thai Fishcake Skewers

Hot and spicy Thai fish cakes - so simple but packed FULL of flavour.
Course Dinner
Cuisine Asian, Thai
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 9 fishcakes
Author Nicky Corbishley


  • 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.

Nutritional Information

Calories: 64kcal | Carbohydrates: 1g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 196mg | Potassium: 180mg | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 8.2mg | Calcium: 8mg | Iron: 0.4mg
Tried this recipe?Mention @KitchenSanctuary or tag #kitchensanctuary on Instagram!