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Thai Salmon Fishcakes with Chinese Black Rice Vinegar Dip

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      25 min

Appears in
China Modern: 100 Cutting-Edge, Fusion-Style Recipes for the 21st Century

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

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