Salmon, cod and smoked haddock fishcakes with sweet chilli and lime dipping sauce.
At Farang, our customers can't get enough of these delightful fishcakes, and it's easy to see why! By incorporating a touch of smoked fish into the mix, we've added a delicious twist to this classic Thai snack that truly sets it apart. For those looking to elevate the flavor even further, consider mixing in some Thai basil just before frying. The aromatic leaves not only enhance the taste but also make for a beautiful garnish when fried.
These fishcakes are best enjoyed fresh, straight from the pan, capturing the essence of their crisp texture and vibrant flavors. However, if you're planning a dinner party or preparing canapรฉs, they can be pre-cooked in bulk and stored in the fridge for up to two days. Simply reheat them in the oven to serve up a taste of Farang's beloved dish, ensuring that your guests experience the same mouthwatering delight as our restaurant patrons.
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๐ฅ๐ฒ๐ฐ๐ถ๐ฝ๐ฒ:
๐ฆ๐ฎ๐น๐บ๐ผ๐ป, ๐๐ผ๐ฑ & ๐ฆ๐บ๐ผ๐ธ๐ฒ๐ฑ ๐๐ฎ๐ฑ๐ฑ๐ผ๐ฐ๐ธ ๐๐ถ๐๐ต๐ฐ๐ฎ๐ธ๐ฒ๐ ๐๐ถ๐๐ต ๐ฆ๐๐ฒ๐ฒ๐ ๐๐ต๐ถ๐น๐น๐ถ ๐๐ถ๐ฝ๐ฝ๐ถ๐ป๐ด ๐ฆ๐ฎ๐๐ฐ๐ฒ
๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐ (๐ฆ๐ฒ๐ฟ๐๐ฒ๐ ๐ฏ-๐ฐ ๐ฎ๐ ๐ฎ ๐๐ป๐ฎ๐ฐ๐ธ ๐ผ๐ฟ ๐๐บ๐ฎ๐น๐น ๐ฝ๐น๐ฎ๐๐ฒ) - ๐๐น๐๐๐ฒ๐ป ๐๐ฟ๐ฒ๐ฒ
- ๐ญ๐ฑ๐ฌ๐ด ๐ฆ๐ฎ๐น๐บ๐ผ๐ป: Skin and bloodline removed, chopped into small chunks.
- ๐ญ๐ฑ๐ฌ๐ด ๐๐ผ๐ฑ: Skin and bloodline removed, chopped into small chunks.
- ๐ญ๐ฌ๐ฌ๐ด ๐ฆ๐บ๐ผ๐ธ๐ฒ๐ฑ ๐๐ฎ๐ฑ๐ฑ๐ผ๐ฐ๐ธ: Skin and bloodline removed.
- ๐ญ๐ฑ๐ฌ๐ด ๐๐ฟ๐ฒ๐ฒ๐ป ๐๐๐ฟ๐ฟ๐ ๐ฃ๐ฎ๐๐๐: Our Payst is available for next-day delivery, UK-wide, and comes pre-seasoned. If not using our Payst, add extra palm sugar and fish sauce.
- ๐ด๐ฌ๐ด ๐ฃ๐ฎ๐น๐บ ๐ฆ๐๐ด๐ฎ๐ฟ: Soft light brown sugar can be used as an alternative.
- ๐ญ ๐ช๐ต๐ผ๐น๐ฒ ๐๐ด๐ด: Beaten.
- ๐ฑ๐ฌ๐บ๐น ๐ง๐ต๐ถ๐ฐ๐ธ ๐ง๐ฎ๐บ๐ฎ๐ฟ๐ถ๐ป๐ฑ ๐ช๐ฎ๐๐ฒ๐ฟ
- ๐ด๐ฌ๐บ๐น ๐๐ถ๐๐ต ๐ฆ๐ฎ๐๐ฐ๐ฒ
- ๐ฑ๐ฌ๐ด ๐๐ฟ๐ฒ๐ฒ๐ป ๐๐ฒ๐ฎ๐ป๐: Thinly sliced.
- ๐ฎ ๐ ๐ฎ๐ธ๐ฟ๐๐ ๐๐ถ๐บ๐ฒ ๐๐ฒ๐ฎ๐๐ฒ๐: Stems removed and julienned.
- ๐ฎ ๐๐ถ๐๐ฟ๐ฒ๐ ๐ฅ๐ฎ๐ฝ๐ฒ๐๐ฒ๐ฒ๐ฑ ๐ข๐ถ๐น: For deep frying.
๐ข๐ฝ๐๐ถ๐ผ๐ป๐ฎ๐น ๐๐ฎ๐ฟ๐ป๐ถ๐๐ต๐ฒ๐:
- ๐ญ๐ฌ๐ฌ๐บ๐น ๐ฆ๐๐ฒ๐ฒ๐ ๐๐ต๐ถ๐น๐น๐ถ ๐ฆ๐ฎ๐๐ฐ๐ฒ: Our Payst sauces are available for next-day delivery, UK-wide.
- ๐ญ ๐๐ถ๐บ๐ฒ: Chopped into cheeks.
- ๐ฑ๐ด ๐ฃ๐ถ๐ฐ๐ธ๐ฒ๐ฑ ๐๐ผ๐ฟ๐ถ๐ฎ๐ป๐ฑ๐ฒ๐ฟ
- ๐ง๐ต๐ฎ๐ถ ๐๐ฎ๐๐ถ๐น ๐ฆ๐ฝ๐ฟ๐ถ๐ด๐
๐ ๐ฒ๐๐ต๐ผ๐ฑ
1. ๐ฃ๐ฟ๐ฒ๐ฝ๐ฎ๐ฟ๐ฒ ๐๐ต๐ฒ ๐ฆ๐ฎ๐๐ฐ๐ฒ: In a small saucepan, gently melt the palm sugar and fish sauce together, ensuring not to boil and caramelize the sugar. Add the tamarind water and set aside to cool.
2. ๐๐ผ๐บ๐ฏ๐ถ๐ป๐ฒ ๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐: In a food processor, blend all the fish, tamarind fish sauce mix, green curry, green beans, and makrut lime leaves. Transfer to a mixing bowl and mix in the beaten egg by hand to avoid incorporating air, which can cause uneven cooking.
3. ๐๐ฟ๐ ๐๐ต๐ฒ ๐๐ถ๐๐ต๐ฐ๐ฎ๐ธ๐ฒ๐: Heat rapeseed oil in a large, deep pan to 180ยฐC. Test the oil temperature by frying a small fishcake. Scoop 20-30g of the mixture, flatten slightly, and carefully place it in the hot oil using a metal slotted spoon. It should bubble gently and cook to a golden-brown color in 2-3 minutes. Fry in batches of 5-6 to maintain oil temperature. Drain on kitchen towel.
4. ๐ฆ๐ฒ๐ฟ๐๐ฒ: Serve the fishcakes immediately with lime cheeks and sweet chilli dipping sauce.
๐๐ป๐ท๐ผ๐๐ฒ๐ฑ ๐๐ต๐ฒ ๐ฅ๐ฒ๐ฐ๐ถ๐ฝ๐ฒ?
If you loved making and tasting these delicious fishcakes, please leave a comment below to share your experience. We'd love to hear from you!
Head chef & founder of Farang London restaurant. Cookbook author of โCook Thaiโ & โThai in 7โ. Chief curry paste basher and co-founder of Payst London.