Thai Salmon Fishcakes (Paleo, Soy Free)
PALEO II GLUTEN FREE II DAIRY FREE II NUT FREE II SOY FREE II EGG FREE
This recipe is a real treat! Thai salmon fishcakes, the combination of lime, chilli, and ginger create an aromatic and fragrant symphony of flavours that will take your taste buds on a journey to culinary heaven. And the best part? It's gluten-free, so everyone can enjoy it without worry.
Whether you serve these fishcakes with vegetable noodles, rice, or as delightful appetizers, this recipe will leave you wanting more.
It's a culinary masterpiece that will unleash the inner chef in you. So go ahead and give it a try; your senses will be captivated by the magic of these ingredients. Trust me, once you try it, you'll be hooked.
Notes on ingredients
Aromatics
Ginger, garlic, lemongrass, chilli. Most supermarkets sell Thai spice kits, and inside them are ginger, garlic, kaffir lime leaves, chilli, Thai basil, coriander and lemongrass. These ingredients are exactly what you need for this recipe, so if you can get hold of one, please do; otherwise, buy everything separately. Buy Thai basil in Waitrose, not to be substituted for regular basil. It has a completely different flavour profile. But it is worth the effort in sourcing some.
Salmon
When choosing between wild and farmed salmon, the former is superior in nutrition, taste, and environmental sustainability. Wild salmon has a higher concentration of essential omega-3 fatty acids, a richer flavor, and a natural diet and active lifestyle contributing, to its firm texture and deep colour.
Fishing methods prioritise sustainability, while farmed salmon can pollute, cause disease outbreaks, and disrupt local ecosystems. Wild salmon provides a better culinary experience, supports our well-being and that of our planet, and ensures future generations can savour its delights..
I would only recommend using fresh salmon rather than tinned for this recipe.
Ingredients
Tips
You can easily substitute the salmon for any white fish, or minced chicken or turkey would work great with this recipe.
This recipe is fantastic to serve with veggie noodles or rice or even in a wrap with spring onion and cucumber.
I always blend the aromatics in my Nutri Bullet instead of the food processor because the paste is much finer with no lumps.
Always skin the fish first. Take a look here at how to do it without losing a limb or fingers!
The choice of chilli sauce brand is up to you. Personally, I prefer the one made by Biona as it doesn't contain any additives. In my experience, Thai sauces often have questionable ingredients, such as MSG and GMO-added 'natural flavours'. These flavours are far from natural, so I always opt for organic options to avoid any added additives.
1-hour prep and cooking time
Step by step
Recipe
Aromatics paste
1 stalk lemongrass
80 g ginger
4/5 cloves garlic
2 chillies ( more if your badass)
50 ml olive oil
Fishcakes
olive oil to fry the fishcakes
300 g or 4 large fillets skinned
5 spring onions chopped
15g Thai basil chopped
20g coriander chopped
1 tsp fish sauce
Sweet chilli dipping sauce
100 ml chilli sauce ( Check its GF )
Juice of 1/2 lime
10 g coriander chopped
Method
Add all the aromatics to a Nutri bullets and blend till smooth.
Whizz up the salmon in a food processor.
Add the paste to the salmon, add the herbs, spring onion and fish sauce, season well with salt and pepper and pulse till mixed together.
On medium heat, try frying one fishcake first to test the seasoning, if it’s okay then fry off the rest by rolling the mixture into golf ball size rounds and just pat them flat and fry with a little olive oil approx 5 minutes each fishcake.
To make the dip, just combine all the ingredients together, and serve with the fishcakes.
Further support & resources
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Please feel free to contact me here for a tailor-made class to suit your needs for a tailor-made class to suit your requirements.
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