Thai Fish Cakes with Cucumber Relish Recipe

Add Review
Google Plus
Thai Fish Cakes with Cucumber Relish
  • Chef: Nikhil & Natasha
  • Prep Time:
  • Cook Time:
    Total Cook Time:
  • Difficulty Level: Easy

Nikhil Chib wears his heart on his sleeve as he makes spicy 'Thai Fish Cakes' with a tangy cucumber relish for his better half natasha.

Ingredients of Thai Fish Cakes with Cucumber Relish

  • For the fish cakes:
  • 1 cup fish, chopped and pounded
  • A handful of french beans, chopped fine
  • 3 cloves garlic, chopped fine
  • 2 whole red chillies, chopped fine
  • 1 Tbsp red curry paste
  • 1 tsp kaffir lime, chopped very fine
  • 1 egg
  • A pinch sugar
  • Salt and pepper
  • Oil to fry
  • For the cucumber relish:
  • 1/2 cup rice wine vinegar
  • 1/2 cup sugar
  • 1 cucumber, chopped fine
  • 1/4 cup peanuts, crushed
  • 1/2 tsp kaffir lime, chopped fine
  • 1/2 tsp fish sauce

How to Make Thai Fish Cakes with Cucumber Relish

For the fish cakes:
1.Pound the fish in a large bowl. Add some garlic to it.
2.Throw in the beans, pound and mix togethar.
3.Mix in the chillies now, while you continue pounding.
4.Add the red curry paste and kaffir lime now. Mix again.
5.In another bowl, beat an egg very delicately.
6.Now add half of the beaten egg and mix well with a spoon.
7.Season with salt, pepper and sugar.
8.Check the consistency if it's too dry you can add the other half of the beaten egg.
9.Now shape flattened round balls (like a pattie) of out this mixture.
10.Dab some oil to keep them nice and moist.
11.Pour some oil in a pan and fry these fish cakes.
12.Once they turn golden brown take them out on an absorbent paper.
For the cucumber relish:
1.Heat up the vinegar and sugar in a pan.
2.Let it boil for about 3-5 minutes. Let it some to a thickish consistency.
3.Once done, take it off the heat and pour it over the cucumbers. Add the crushed peanuts to the same bowl.
4.Add the kaffir lime to it.
5.Add the fish sauce. Mix all well.
6.Serve with the fish cakes.
Key Ingredients: