Thai Fishcakes With Cucumber Salad Recipe

Name: Thai Fishcakes With Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fish Cakes; 500 g raw redfish fillets; 1 red capsicum, chopped; 2 red chilies, chopped; 2 garlic cloves, crushed; 1/2 teaspoon grated lemon rind; 20 ml fish sauce; 125 ml coconut milk; 1 egg; 125 g green beans; oil, for frying; Cucumber Salad; 2 medium cucumbers; 1 tablespoon sugar; 2 tablespoons white vinegar; 2 red chilies, finely chopped; 50 g roasted peanuts, crushed; 2 shallots, sliced thinly; coriander leaves; fish sauce (to sprinkle)

Servings: persons

Fish Cakes
500 g raw redfish fillets
1 red capsicum, chopped
2 red chilies, chopped
2 garlic cloves, crushed
1/2 teaspoon grated lemon rind
20 ml fish sauce
125 ml coconut milk
1 egg
125 g green beans
oil, for frying
Cucumber Salad
2 medium cucumbers
1 tablespoon sugar
2 tablespoons white vinegar
2 red chilies, finely chopped
50 g roasted peanuts, crushed
2 shallots, sliced thinly
coriander leaves
fish sauce (to sprinkle)

1
Remove any bones from the fish and cut into small pieces.
2
Place the capsicum, chillis, garlic, lemon rind and fish sauce in a food processor and blend to a paste.
3
Add the fish pieces and blend well. Add coconut milk and egg.
4
Place mixture in a bowl.
5
Cut beans into small pieces and stir into the fish paste.
6
Chill in refrigerator overnight or for at least two hours.
7
Heat oil in a frying pan.
8
Use a spoon to shape the fishcakes as the mixture is a bit sticky, and shallow-fry until crisp and brown, turning once.
9
Drain on a paper towel.
10
Cucumber Salad:.
11
Peel cucumber, slice in half lengthways and remove seeds with a spoon.
12
Slice thinly.
13
Dissolve sugar in vinegar and toss cucumber well in the mixture.
14
Sprinkle over finely chopped chillis, crushed peanuts, shallots and coriander leaves.
15
Marinate for one hour.
16
Sprinkle with fish sauce before serving.

232

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: Fish Cakes, 500 g raw redfish fillets, 1 red capsicum, chopped, 2 red chilies, chopped, and more.

Yes, Thai Fishcakes With Cucumber Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Thai Fishcakes With Cucumber Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions