Thai Fish Cakes with Cucumber Relish

Thai Fish Cakes with Cucumber Relish
Serves 4
  1. 2 medium cucumbers, washed, trimmed and thinly sliced
  2. 1 Tablespoon salt
  3. 2 medium carrots, peeled, trimmed and grated
  4. 2 teaspoons grated fresh ginger
  5. 2/3 cup rice vinegar
  6. 1 Tablespoon sugar
  7. 1 teaspoon chile/garlic paste
  8. 2 pounds white fish fillets, skinned and cut into chunks
  9. 4 Tablespoons chopped cilantro
  10. 2 Tablespoon freshly squeezed lime juice
  11. 4 green onions, trimmed and chopped (including tender greens)
  12. 2 Tablespoons Thai red curry paste
  13. 1 small green chile, stemmed, seeded and chopped
  14. 1 teaspoon salt
  15. canola oil for frying
  16. fresh cilantro for garnish
  1. Place the sliced cucumber into a colander. Add the 1 Tablespoon of salt and toss the cucumber slices to evenly coat them with the salt. Place the colander over a bowl and allow the cucumbers to stand to drain off the water, about 20 minutes. Transfer the cucumbers to a medium bowl. Add the carrot, ginger, vinegar, sugar and chile paste. Mix well. Allow the cucumber relish to stand while you prepare the fish cakes. In the workbowl of a food processor fitted with the steel blade combine the fish chunks, cilantro, lime juice, green onions, curry paste, green chile and ½ teaspoon of salt. Pulse the mixture until the fish is finely chopped but not a paste. Form the mixture into 8 cakes and place them onto a baking sheet lined with parchment paper. Place the fish cakes into the refrigerator to chill for 15 minutes. To cook, warm a large skillet over medium heat. Add enough canola oil to the pan to cover the bottom evenly. When the oil is hot add the fish cakes a few at a time and cook for 2 minutes per side, gently turning them over. When they are well browned transfer the fish cakes to paper towels to drain. Repeat until all the fish cakes have been fried.
  2. To serve, transfer the fish cakes to plates and garnish with the fresh cilantro sprigs. Serve with the cucumber relish.
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