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Salmon, cod and smoked haddock fishcakes with sweet chilli and lime dipping sauce.

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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 flavour 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 flavours. However, if you're planning a dinner party or preparing canapés, 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 mouth-watering delight as our restaurant patrons.

Ingredients (Serves 3-4 as a snack or small plate) - Gluten Free

  • 150g Salmon: Skin and bloodline removed, chopped into small chunks.

  • 150g Cod: Skin and bloodline removed, chopped into small chunks.

  • 100g Smoked Haddock: Skin and bloodline removed.

  • 150g Green Curry Payst: 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.

  • 80g Palm Sugar: Soft light brown sugar can be used as an alternative.

  • 1 Whole Egg: Beaten.

  • 50ml Thick Tamarind Water

  • 80ml Fish Sauce

  • 50g Green Beans: Thinly sliced.

  • 2 Makrut Lime Leaves: Stems removed and julienned.

  • 2 Litres Rapeseed Oil: For deep frying.

Optional Garnishes:

  • 100ml Sweet Chilli Sauce: Our Payst sauces are available for next-day delivery, UK-wide.

  • 1 Lime: Cut into cheeks.

  • 5g Picked Coriander

  • Thai Basil Sprigs

Method

  1. Prepare the Sauce: In a small saucepan, gently melt the palm sugar and fish sauce together, ensuring not to boil and caramelise the sugar. Add the tamarind water and set aside to cool.

  2. Combine Ingredients: 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. Fry the Fishcakes: Heat rapeseed oil in a large, deep pan to 180°C. 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 colour in 2-3 minutes. Fry in batches of 5-6 to maintain oil temperature. Drain on kitchen towel.

  4. Serve: Serve the fishcakes immediately with lime cheeks and sweet chilli dipping sauce.

If you loved making and tasting these delicious fishcakes, please leave a comment below to share your experience. I would love to hear from you!


Head chef & founder of Farang London restaurant. Cookbook author of ‘Cook Thai’ & ‘Thai in 7’. Chief curry paste basher and co-founder of Payst London.