Thai Salmon Fishcakes with Chinese Black Rice Vinegar Dip

Name: Thai Salmon Fishcakes with Chinese Black Rice Vinegar Dip
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: Serves 4/Makes 8
Cuisine: Chinese
Ingredients: 1 tablespoon ginger, grated; 1 red chili, seeded and finely chopped; 2 tablespoons freshly chopped cilantro; 2 tablespoons nam pla (fish sauce); 1 egg, beaten; 1 tablespoon superfine sugar; 2 tablespoons nam pla (fish sauce); 1 teaspoon Thai green curry paste; 18 oz salmon fillet, roughly chopped; 4-6 tablespoons peanut oil; pinch of salt and freshly ground black pepper; 2 tablespoons Chinese black rice vinegar; 6 tablespoons light soy sauce; juice of 1 lime; 2 tablespoons cornstarch; pinch of salt and freshly ground black pepper; 3 tablespoons freshly chopped cilantro

Preparation info

Serves
4

Difficulty
Easy
Ready in
25 min

Appears in

China Modern

By Ching-He Huang

Published 2006

About

This recipe is one of my all-time favorites. The Thai green curry paste gives the fishcakes an incredible flavor and leaves you wanting more. You can make your own Thai green curry paste, otherwise Asian supermarkets usually stock dried pastes that are free from artificial additives and preservatives (which does save you from having to buy all the ingredients). Two of my favorite dips to go with this are shop bought sweet chili sauce and Chinese black rice

Ingredients

Asia
China
Thailand
Fish course
Starter
Pescatarian
Southeast Asia

Ingredients

Method