Thai Salmon Fishcakes with Chinese Black Rice Vinegar Dip

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 vinegar dip. I find the sharpness of the black rice vinegar complements the spicy fishcakes perfectly.

Preparation time: 15 minutes
Cooking time: 8 minutes


For the Fishcakes

  • 18 oz salmon fillet, roughly chopped
  • 1 teaspoon Thai green curry paste
  • 1 egg, beaten
  • 2 tablespoons nam pla (fish sauce)
  • 1 tablespoon superfine sugar
  • 2 tablespoons cornstarch
  • juice of 1 lime
  • 3 tablespoons freshly chopped cilantro
  • pinch of salt and freshly ground black pepper
  • 4-6 tablespoons peanut oil

For the Dipping Sauce

  • 6 tablespoons light soy sauce
  • 2 tablespoons Chinese black rice vinegar
  • 1 tablespoon ginger, grated
  • 1 red chili, seeded and finely chopped
  • 2 tablespoons freshly chopped cilantro


  1. Combine all the ingredients for the fishcakes in a bowl.
  2. Heat a wok over high heat and add the peanut oil.
  3. Drop tablespoons of the mixture into the wok and fry the mixture for 2-3 minutes until golden brown. Work in batches, adding more oil if necessary, then drain any excess oil on paper towels.
  4. Mix together all the dipping sauce ingredients into a bowl and serve with the fishcakes.