How to make Fish Cake Salad - Delicious fish cakes served with nutritious salad make a complete meal.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Broccoli (ब्रोक्ली/ विलायती गोभी), Boneless fish fillets

Cuisine : Thai

Course : Main Course Seafood

Fish Cake Salad Recipe Card

Fish Cake Salad

Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

You can also find more Main Course Seafood recipes like Karwari Coconut Prawn Dry, Pomfret Mappas, Poricha Konju, Prawn and Cauliflower Curry.

Prep Time : 16-20 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Fish Cake Salad Recipe

  • Broccoli separated into florets and blanched 1 small

  • Boneless fish fillets cut into pieces 250 grams

  • Alfalfa sprouts for garnishing

  • Oil 1 tablespoon + for shallow-frying

  • Potato boiled and peeled 1 medium

  • Onion finely chopped 1 medium

  • Crushed black peppercorns to taste

  • Salt to taste

  • Balsamic vinegar 3 teaspoons

  • Cherry tomatoes 10-12

  • Mixed salad leaves 10-12

  • Fresh coriander leaves 8-10

  • Amaranth micro greens 2 tablespoons + for garnishing

  • Mayonnaise 1 tablespoon

  • Fresh breadcrumbs 3/4 cup

  • Extra virgin olive oil 1 tablespoon


Step 1

Heat 1 tbsp oil in a non-stick pan.

Step 2

Place broccoli florets and potato in a grinder jar.

Step 3

Add onion to the pan and sauté for ½ minute. Add fish pieces, crushed peppercorns and salt and mix. Add 1 tsp balsamic vinegar, mix, cover and cook till the fish is fully cooked. 4. Halve 5-6 cherry tomatoes.

Step 4

Halve 5-6 cherry tomatoes..

Step 5

To make salad, roughly tear salad leaves and place in a bowl. Add coriander leaves, 2 tbsps amaranth micro greens and halved cherry tomatoes.

Step 6

Add cooked fish mixture in the grinder jar alongwith mayonnaise and grind well into a smooth mixture. Transfer into another bowl and refrigerate for 15-20 minutes.

Step 7

Heat some oil in another non-stick pan.

Step 8

Add salt and crushed peppercorns to fish mixture and mix well. Add breadcrumbs and mix well.

Step 9

Divide fish mixture into equal large portions, shape them into cakes and place in the pan. Shallow-fry in hot oil, turning sides, till golden and crisp from both sides.

Step 10

Add salt, crushed peppercorns, olive oil and remaining balsamic vinegar to the salad. Mix well. Add remaining whole cherry tomatoes and toss.

Step 11

Transfer the prepared salad onto a serving plate. Place fish cakes on top, garnish with alfalfa sprouts and amaranth micro greens and serve immediately.