Salmon and Pineapple Fish Cakes Thai Style
Elevate your dinner game with these vibrant and flavorful Salmon and Pineapple Fish Cakes Thai Style, a perfect fusion of bold Thai spices and tropical sweetness. Made with tender, oven-baked salmon and finely diced pineapple, these golden, crispy fish cakes are infused with the zesty kick of red curry paste, tangy lime juice, and savory fish sauce. Fresh cilantro and a touch of breadcrumbs ensure the perfect balance of texture and flavor, while a quick pan-fry gives them an irresistible crunch. Ideal as an appetizer, light meal, or party dish, these fish cakes are best served with sweet chili sauce and lime wedges for a delightful burst of flavor in every bite. Ready in just 35 minutes, this recipe brings the vibrant taste of Thai cuisine straight to your table!
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Recipe Information
Ingredients
- 400 g Salmon fillet (skinless)
- 150 g Fresh pineapple (finely diced)
- 2 tbsp Red curry paste
- 1.5 tbsp Fish sauce
- 1 tbsp Lime juice
- 100 g Breadcrumbs
- 2 tbsp Fresh cilantro (chopped)
- 1 large Egg
- 4 tbsp Vegetable oil (for frying)
- 0.5 tsp Salt
- 0.25 tsp Black pepper (freshly ground)
- Sweet chili sauce (for serving)
- Lime wedges (for garnish)
Instructions
Preheat the oven to 180°C (350°F). Wrap the salmon fillet in aluminum foil and bake for 12-15 minutes until fully cooked. Let it cool before flaking it with a fork.
In a large mixing bowl, combine the flaked salmon, finely diced pineapple, red curry paste, fish sauce, lime juice, breadcrumbs, chopped cilantro, and salt and pepper. Mix everything thoroughly.
Beat the egg in a small bowl and add it to the mixture. Mix well until the ingredients hold together when shaped into a ball.
Using your hands, form the mixture into small fish cakes, about 2 inches in diameter. You should get around 10-12 fish cakes.
Heat the vegetable oil in a large skillet over medium heat. Fry the fish cakes in batches for 3-4 minutes on each side, or until golden brown and crispy.
Remove the fish cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve the fish cakes warm with sweet chili sauce on the side and lime wedges for garnish.
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 5806 mg | 252% | |
| Total Carbohydrate | 119.2 g | 43% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 34.8 g | ||
| Protein | 125.0 g | 250% | |
| Vitamin D | 38.4 mcg | 192% | |
| Calcium | 181 mg | 14% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1724 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
