The quiet star of this dish is the handful of makrut lime leaves, used in cooking for their potent citrus character, and brought to life in this particular dish with hits of spicy red curry, sugar and ground sockeye salmon. It’s finished with a salty, crunchy sauce that’s also bright and fresh — for a full-spectrum flavor profile that begs to be made on repeat.
Sweet and Spicy Salmon Fish Cakes with Cucumber-Peanut Sauce
June 15th, 2021A Perfect Way to Work with Ground Sockeye Salmon
Print Recipe
Sweet and Spicy Salmon Fish Cakes with Cucumber-Peanut Sauce
By Wild Alaskan Company
Prep time
30 minutes
Cook Time
20 minutes
Total time
50 minutes
Yield
4
Ingredients
- 2 (12-ounce) packs Ground Sockeye Salmon, or 4 (6-ounce) fillets of any firm white fish or salmon
- 4 garlic cloves
- ½ teaspoon ground white pepper
- 6 makrut lime leaves, stems removed, finely chopped, or zest of one lime
- ⅓ cup Thai basil or holy basil, sliced
- 1 egg yolk
- 2 to 3 tablespoons red curry paste, to taste
- ¼ cup snake beans or green beans, finely sliced
- 1½ tablespoon cornflour or cornstarch
- 1 teaspoon sugar
- Fish sauce (optional)
- Vegetable oil for cooking
- ¼ cup Thai sweet red chili dipping sauce
- 2 tablespoons cucumber, finely diced
- ½ small red shallot, sliced
- 1 tablespoon cilantro, finely chopped
- 1 tablespoon roasted peanuts, chopped
- Lime wedges, for serving
Instructions
1. Use a mortar and pestle to pound the garlic to a fine paste.
2. Transfer the garlic to a food processor. Add the ground fish (dried thoroughly if thawed from frozen), and add the white pepper, egg yolk, corn flour and sugar. Process until fine, and keep processing for a few minutes until the fish is firm enough that it holds its shape well when spooned. Taste and adjust the flavor and saltiness of fish using fish sauce or curry paste.
3. Transfer the fish paste into a mixing bowl and add chopped long beans, Thai basil and makrut lime leaves; stir until well combined.
4. Heat vegetable oil in a saucepan for pan fry (NOT deep frying).
5. When the oil is hot, use your wet hands to scoop up roughly heaped tablespoons of the salmon mixture and carefully drop into the oil.
6. Repeat with another 5-6 scoops of fish mixture (don’t overcrowd the pan).
7. Cook, turning, for 3-4 minutes or until golden and cooked through. Drain on a paper towel.
8. Cook, turning, for 3-4 minutes or until golden and cooked through. Drain on a paper towel.
9. In a small bowl, mix sliced cucumber, peanuts and finely cut shallots and cilantro. Set aside until ready to serve.
10. Serve with coconut sweet chili dipping sauce.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
