Thai Salmon Fishcakes and Dipping Sauce Recipe

How to Make Thai Salmon Fishcakes and Dipping Sauce


  1. First, start cooking the rice: place the rice, water and salt in a small saucepan. Bring to the boil, cover with lid and reduce the heat to low. Simmer for 12-15 minutes or until just tender. Remove from the heat and set aside, still covered, for 10 minutes for the rice to fully absorb all the water and become tender and fluffy. Let cool.
  2. Place the garlic, ginger, spring onions, coriander and coconut into a large mixing bowl. Add in egg white (put egg yolk in a coverd dish in the fridge, for use another time). Add the chopped salmon and cooled, cooked rice. Combine well.
  3. Place 1 cup of the salmon mixture in a food processor and blend until finely chopped. Return to the bowl and stir into the remaining salmon mixture.
  4. Heat the oil in a medium frying pan, on medium heat. Form the salmon mixture into ⅓-cup ‘cakes’. Fry the cakes in batches for 4-5 minutes on each side, or until cooked through. Place on paper towel, whilst the remainder of the cakes are cooking.
  5. Meanwhile, make the dipping sauce. Combine lime juice, fish sauce, water and sliced chilli in a bowl. Stir with a fork until combined.
  6. To serve: top salmon cakes with the diced cucumber. Serve with with lime wedges, cos lettuce and dipping sauce.