Thai Style Fishcakes With Lime And Banana Salsa

Name: Thai Style Fishcakes With Lime And Banana Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 pounds white fish fillets firm, chopped; 1/4 cup chopped cilantro plus additional, to serve; 1 tablespoon fish sauce; 2 tablespoons Thai red curry paste; 1 clove garlic chopped; 1 tablespoon ginger grated; 1 green onion chopped; 1 egg white; vegetable oil to shallow-fry; 1/2 cup cornstarch; mayonnaise; lime wedges; lettuce; 1 banana ripe, finely chopped; 1/2 cucumber seeded and finely chopped; 1/2 red onion finely chopped; 1 lime peel finely grated and lime juiced; 1 red chili pepper long, seeded and finely chopped; 1 tablespoon sweet chili sauce

Servings: persons

1 1/3 pounds white fish fillets firm, chopped
1/4 cup chopped cilantro plus additional, to serve
1 tablespoon fish sauce
2 tablespoons Thai red curry paste
1 clove garlic chopped
1 tablespoon ginger grated
1 green onion chopped
1 egg white
vegetable oil to shallow-fry
1/2 cup cornstarch
mayonnaise
lime wedges
lettuce
1 banana ripe, finely chopped
1/2 cucumber seeded and finely chopped
1/2 red onion finely chopped
1 lime peel finely grated and lime juiced
1 red chili pepper long, seeded and finely chopped
1 tablespoon sweet chili sauce

1
Place fish, coriander, fish sauce, curry paste, garlic, ginger, onion and egg white in a food processor. Process until well combined.
2
Shape mixture into 16 patties. Place on a plate. Cover with cling film and chill for 30 mins.
3
Pour enough oil into a deep frying pan to reach a depth of 2cm. Heat on high until a cube of bread sizzles on contact.
4
Place cornflour on a plate. Dust fishcakes in cornflour, shaking off any excess. Shallow-fry, in batches, for 1-2 mins each side, until golden brown and cooked through. Drain on kitchen paper.
5
Meanwhile, to make lime and banana salsa, combine ingredients in a bowl.
6
Serve fishcakes with salsa, lettuce, lime wedges, extra coriander and mayonnaise.

159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/3 pounds white fish fillets firm, chopped, 1/4 cup chopped cilantro plus additional, to serve, 1 tablespoon fish sauce, 2 tablespoons Thai red curry paste, and more.

Yes, Thai Style Fishcakes With Lime And Banana Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!