Thai fish cakes are different from the tender, lightly seasoned version you get outside Asia. In many Asian cuisines a “bouncy” tex­ture is prized – meatballs, seafood balls and fish cakes ...

Step 3 Heat 200ml vegetable oil in a wok or deep frying pan to 180C or until the oil bubbles up around the handle of a wooden ...

You can make your own Thai red curry paste for these fish cakes if you wish but you can get away with a good-quality bought one. The secret to forming the quite sloppy mixture is wet hands ...

I love Thai fish cakes but often those served in New Zealand are rubbery and tasteless and nothing like those that can be enjoyed in Thailand. I’m sure many travellers would agree with me.

These easy Thai fish cakes are full of intense flavours with green beans for extra texture. Each serving provides 354 kcal, 38g protein, 9g carbohydrate, 18g fat, 5g fibre. Put the salmon into a ...