Thai Fish Cakes with Cucumber Salad (serves 2)

Thai Fish Cakes with Cucumber Salad (serves 2)
 
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by hoppershaun

 
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Ingredients

Ingredients
Method
 
  • 300g skinless white fish fillets, i.e. cod, haddock etc.
  • 2 eggs, beaten
  • 1 tbsp red curry paste
  • zest of 1 lime
  • 2 tbsp fish sauce
  • 1 tbsp cornflour
  • 2 tsp sugar
  • 2 tbsp coriander, chopped
  • 50g green beans, chopped
  • 3 tbsp groundnut oil
  • FOR THE SALAD
  • half a cucumber, peeled, deseeded and thinly sliced
  • 2 tbsp fish sauce, juice of 1 lime, 1 tbsp water, 2 tbsp sugar
  • 2 red chillis, deseeded and finely sliced
  • 1 banana shallot, thinly sliced
1.First make the salad. In a bowl, combine the fish sauce, lime juice, water and sugar. Stir until the sugar is dissolved. Add the cucumber, chilli and shallots and mix well. Leave to stand for at least 20 minutes. 2.Cut the fish fillets into 1 inch squares. Put the fish, eggs and curry paste into a blender and pulse until it is blended to a smooth paste. Scrape into a bowl and then fold in the lime zest, fish sauce, cornflour, sugar, coriander and green beans. 3.On a floured surface, shape the mixture into round, flat patties approx. 2-3 inches in diameter. The mixture should make 6 fish cakes. 4.Heat a wok or frying pan with the oil over a medium-high heat. When hot, fry the fish cakes approx. 3 minutes each side, or until cooked through. Drain on kitchen paper and then serve with the cucumber salad.

Thai Fish Cakes with Cucumber Salad (serves 2)

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This recipe was uploaded by hoppershaun

 
 

Method


1.First make the salad. In a bowl, combine the fish sauce, lime juice, water and sugar. Stir until the sugar is dissolved. Add the cucumber, chilli and shallots and mix well. Leave to stand for at least 20 minutes. 2.Cut the fish fillets into 1 inch squares. Put the fish, eggs and curry paste into a blender and pulse until it is blended to a smooth paste. Scrape into a bowl and then fold in the lime zest, fish sauce, cornflour, sugar, coriander and green beans. 3.On a floured surface, shape the mixture into round, flat patties approx. 2-3 inches in diameter. The mixture should make 6 fish cakes. 4.Heat a wok or frying pan with the oil over a medium-high heat. When hot, fry the fish cakes approx. 3 minutes each side, or until cooked through. Drain on kitchen paper and then serve with the cucumber salad.
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