Fish Cakes With Chili Cucumber Sauce Recipe

Name: Fish Cakes With Chili Cucumber Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup rice wine vinegar; 1/4 cup sugar; 1 small cucumber, seeded and finely chopped; 1 None green onion, thinly sliced; 1/2 None red chili pepper, seeded and finely chopped; 1 1/3 lbs firm white fish fillets, coarsely chopped; 1/2 tsp fish sauce; 2 tbsp coarsely chopped cilantro; 1/2 tbsp red curry paste; 6 None green beans, thinly sliced; 2 tbsp vegetable oil

Servings: persons

1/3 cup rice wine vinegar
1/4 cup sugar
1 small cucumber, seeded and finely chopped
1 None green onion, thinly sliced
1/2 None red chili pepper, seeded and finely chopped
1 1/3 lbs firm white fish fillets, coarsely chopped
1/2 tsp fish sauce
2 tbsp coarsely chopped cilantro
1/2 tbsp red curry paste
6 None green beans, thinly sliced
2 tbsp vegetable oil

1
For the cucumber salsa, mix the vinegar and sugar in a small saucepan on medium heat. Cook 2 mins, stirring to dissolve the sugar. Transfer to a medium bowl. Add the cucumber, onion and chili pepper; mix well. Cool slightly. Cover with plastic wrap and refrigerate until ready to serve.
2
Place the fish, fish sauce, cilantro and curry paste in a food processor. Using pulse button, process until well combined. Add the green beans; pulse to combine. Using wet hands, shape tablespoons of mixture into balls; flatten slightly. Place on a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate 15 mins.
3
Heat oil in a large skillet on medium heat. Fry the fish patties in batches for 5 mins or until golden on both sides and cooked through. Serve with sauce.

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 cup rice wine vinegar, 1/4 cup sugar, 1 small cucumber, seeded and finely chopped, 1 None green onion, thinly sliced, and more.

Yes, Fish Cakes With Chili Cucumber Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fish Cakes With Chili Cucumber Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions