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Thai fish cakes with pickled cucumber
Thai fish cakes with pickled cucumber
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Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
27 minutes
Whip up these tasty Thai fish cakes in a breeze for a delightful surprise!
Ingredients:
  • 800g white fish fillets (see Notes)
  • 1 clove garlic, crushed
  • 2 red birdseye chillies, seeded, finely chopped
  • 40.00 ml chopped coriander
  • 3 Lebanese cucumbers, halved lengthways
  • 2 shallots, peeled, thinly sliced
  • 60ml lime juice
  • 24.40 gm fish sauce
  • 16.00 gm brown sugar
  • 250.00 ml coriander leaves
  • 36.80 gm vegetable oil
  • Steamed jasmine rice, to serve
  • Lime wedges, to serve
Instructions:
  • Blend fish in a food processor until a coarse paste forms, then transfer to a large bowl. Mix in garlic, 1 chopped chilli, and chopped coriander. Season with salt and pepper to taste. Shape heaped tablespoonfuls of mixture into 'cakes'.
  • With a teaspoon, scoop out and discard the seeds from the cucumbers. Thinly slice the cucumbers on the diagonal. Combine the cucumbers, shallots, remaining chili, lime juice, fish sauce, and sugar in a bowl. Refrigerate until ready to serve, then gently fold in the coriander leaves.
  • Heat oil in a non-stick frying pan over medium heat. Cook fish cakes in batches until golden brown on both sides and cooked through. Drain on paper towels. Serve with pickled cucumber, steamed rice, and lime wedges.

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