Thai Style Barramundi Fish Cakes With Cucumber Rel

Name: Thai Style Barramundi Fish Cakes With Cucumber Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Fish Cakes:; 1 pound skinless barramundi fillets, cut into large chunks; 2 tablespoons red curry paste; 4 kaffir lime leaves, finely chopped; 1 egg; 1 teaspoon fish sauce; 1 teaspoon corn starch; 1/2 cup thinly sliced Chinese long beans or green beans; Vegetable oil, for frying; For the Cucumber Relish:; 2 tablespoons white sugar; 2 tablespoons fish sauce; 2 tablespoons white vinegar; 1 medium cucumber, peeled, seeded and diced; 1-2 Thai bird chiles, thinly sliced; 1 shallot, minced; 2 tablespoons finely minced cilantro; Crushed peanuts, for garnish, optional

Servings: persons

For the Fish Cakes:
1 pound skinless barramundi fillets, cut into large chunks
2 tablespoons red curry paste
4 kaffir lime leaves, finely chopped
1 egg
1 teaspoon fish sauce
1 teaspoon corn starch
1/2 cup thinly sliced Chinese long beans or green beans
Vegetable oil, for frying
For the Cucumber Relish:
2 tablespoons white sugar
2 tablespoons fish sauce
2 tablespoons white vinegar
1 medium cucumber, peeled, seeded and diced
1-2 Thai bird chiles, thinly sliced
1 shallot, minced
2 tablespoons finely minced cilantro
Crushed peanuts, for garnish, optional

1
Place the barramundi pieces, curry paste, kaffir lime leaves, egg white, fish sauce and cornstarch into the bowl of a food processor. Pulse a few times to break everything up, scrape down the sides, then let it run until it forms a smooth puree, about one minute. Stir in the sliced Chinese long beans, then cover and place in the refrigerator while you prepare the cucumber relish.
2
Whisk together the sugar, fish sauce and vinegar in a medium bowl until the sugar has fully dis-solved. Add the cucumber, chiles, shallot and cilantro and toss to combine. Pour into a serving bowl and top with crushed peanuts if desired.
3
Rub your hands with a little bit of oil, then form the mixture into approximately 18 small patties. Heat 1/4 inch of vegetable oil in a large frying pan over medium-high heat. Fry the patties in batches until golden brown on both sides, then transfer to paper towels to drain.
4
Transfer the fish cakes to a platter with the bowl of cucumber relish on the side. Serve immediately.

115

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 18 ingredients. The key ingredients include: For the Fish Cakes:, 1 pound skinless barramundi fillets, cut into large chunks, 2 tablespoons red curry paste, 4 kaffir lime leaves, finely chopped, and more.

Yes, Thai Style Barramundi 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.

That's it — enjoy your meal!

Thai Style Barramundi Fish Cakes With Cucumber Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions