Australian Salmon Thai-style Fish Cakes, using Dale Sniffen’s recipe.
Whenever I find a big school of salmon in the surf - as I did today - the law of averages dictates that one or two fish per session will swallow my lure too deep, making catch-and-release prospects poor. These casualties certainly don’t go to waste! Regular, fresh, sustainable seafood is a big perk for many rec fishos, myself included.
Though some people deride the Aussie salmon’s eating qualities, they actually make good sashimi. If you prefer your fish cooked, however, consider trying the following recipe from chef and angler Dale Sniffen. It’s certainly proven to be a hit in my family. Just ensure you bleed the fish and remove the red flesh before cooking. ~ Ryan Keith, Inner Circle member.
600 g Australian salmon, cut into 3 cm pieces at 2°C
1 tbsp fish sauce
50 g red Thai curry paste
3 kefir lime leaves, chopped
50 g shallots, finely chopped
5 g toasted cumin seeds, crunched
50 g brown sugar
4 g salt
70 g green beans, chopped
50 mL vegetable oil (for cooking)
Thai fish sauce for dipping.
Place fish pieces, sauce, curry paste, lime leaves, shallots, spices, salt and sugar in food processor. Process to a smooth mince, add beans and pulse once or twice to combine.
Roll out 50 g fish balls with wet hands, flatten to 2 cm thick.
Shallow fry in vegetable oil at 180°C for 2-3 min per side.