Thai Fish Cakes With Cucumber Relish Recipe

Name: Thai Fish Cakes With Cucumber Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb any white fish fillet, weighed after boning and skinning, then cut into chunks (cod, haddock, hake, etc.); 2 tablespoons fresh coriander leaves; 1 tablespoon fresh lime juice; 2 spring onions, very finely sliced into rounds (including the green parts); 2 tablespoons Thai red curry paste (click here for recipe); 1 green chili, de-seeded; 2 tablespoons peanut oil (for frying); salt; For the cucumber dipping sauce; 2 inches unpeeled cucumbers; 2 shallots or 2 green onions; 1 small carrot; 1 small green chili, de-seeded; 1 teaspoon grated fresh ginger; 1 tablespoon roasted peanuts; 1 tablespoon soft brown sugar; 4 fluid ounces rice vinegar or 4 fluid ounces wine vinegar; 1 tablespoon light soy sauce; 1 tablespoon peanut oil; To garnish; 1 sprig fresh coriander

Servings: persons

1 lb any white fish fillet, weighed after boning and skinning, then cut into chunks (cod, haddock, hake, etc.)
2 tablespoons fresh coriander leaves
1 tablespoon fresh lime juice
2 spring onions, very finely sliced into rounds (including the green parts)
2 tablespoons Thai red curry paste (click here for recipe)
1 green chili, de-seeded
2 tablespoons peanut oil (for frying)
salt
For the cucumber dipping sauce
2 inches unpeeled cucumbers
2 shallots or 2 green onions
1 small carrot
1 small green chili, de-seeded
1 teaspoon grated fresh ginger
1 tablespoon roasted peanuts
1 tablespoon soft brown sugar
4 fluid ounces rice vinegar or 4 fluid ounces wine vinegar
1 tablespoon light soy sauce
1 tablespoon peanut oil
To garnish
1 sprig fresh coriander

1
1. Blend Fish, coriander leaves, lime juice, spring onions, curry paste, chilli and a little salt until you have a fine mince, dont make a paste.
2
2. Take the mixture and roll out little balls about 4cm in diameter. Cling film and put in the fridge to firm up.
3
3. Blend cucumber, shallots or salad onions, carrot, chilli, ginger and peanuts until very finely chopped. Transfer the chopped vegetables to a bowl. Next mix the sugar with the vinegar to dissolve it, then pour it over the vegetables along with the soy sauce and groundnut oil. Mix thoroughly.
4
4. To cook the fish cakes, heat 2 tablespoons of groundnut oil in a frying pan and, when it's very hot and beginning to shimmer, fry the cakes for about 1 minute on each side, then drain on crumpled kitchen paper.
5
5. Garnish with sprigs of coriander and serve with the cucumber dipping sauce.

176

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: 1 lb any white fish fillet, weighed after boning and skinning, then cut into chunks (cod, haddock, hake, etc.), 2 tablespoons fresh coriander leaves, 1 tablespoon fresh lime juice, 2 spring onions, very finely sliced into rounds (including the green parts), and more.

Yes, Thai Fish Cakes With Cucumber Relish 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.

Thai Fish Cakes With Cucumber Relish

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