Thai Fishcake Skewers Recipe

Cooking Directions

• STEP 1.In a food processor, blend the white fish, red curry paste, lime zest, fish sauce, and fresh herbs until well combined.
• STEP 2.Shape the mixture into small patties and thread them onto skewers.
• STEP 3.Grill or bake the skewers for 8-10 minutes, flipping halfway through, until the fishcakes are cooked through and golden brown.
• STEP 4.Serve the Thai fishcake skewers hot, garnished with fresh herbs and lime wedges.
• STEP 5.Serve with sweet chili dipping sauce on the side.

Cooking Tips

• You can use any white fish, such as cod or haddock, for this recipe.
• If you don't have a food processor, you can finely chop the fish and herbs and mix everything together by hand.
• Soak wooden skewers in water for 30 minutes before using to prevent them from burning on the grill or in the oven.

Storage and Serving

• Leftover fishcake skewers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the skewers in a preheated oven at 180°C (350°F) for 5-7 minutes until heated through.
• Serve the Thai fishcake skewers as an appetizer or as part of a larger Thai-inspired meal.