RECIPES OF THAILAND

Thai Fish Cakes With Cucumber Relish Recipe

This is an all time favorite appetizer in Thailand and increasingly throughout South-East Asia. These wonderful fish cake appetizer is usually served with cold beer.

Ingredients :

5

300 g

2 tablespoons

2 tablespoons

2 tablespoons

1 tablespoon

1 tablespoon

50 g

1

Cucumber Relish

1

4

4 tablespoons

1 tablespoon

50 g

1 head

Kaffir lime leaves

Cod fish meat, cut into chunks

Red curry paste

Fish sauce ( nam pla )

Cornflour

Sugar

Coriander (cilantro), freshly chopped

Green Beans, finely sliced

Egg

Fresh Chinese mustard cress or coriander leaves for garnishing

Cooking oil, for frying

Medium sized cucumber, cut into matchsticks

Shallots, finely sliced

Rice vinegar

Fresh root ginger

Sugar

Pickles garlic

• To make the cucumber relish, bring vinegar and sugar to a boil in a small pan with approx 4 tablespoons water, stirring until sugar has dissolved. Remove from heat and cool. Chop pickled garlic finely along with ginger. Add cucumber and shallots, pour over the vinegar mixture and mix lightly.

• Reserve two kaffir lime leaves for garnishing and thinly slice the remainder.

• Add the fish meat, curry paste and egg into a food processor and process to a smooth paste.

• Transfer the mixture into a bowl and stir in the nam pla, sugar, cornflour, sliced kaffir lime leaves, coriander and green beans. Mix well.

• Take about 2 - 3 tablespoons of the paste and shape into pieces of cakes measuring approx 4cm in diameter and 5mm in thickness

• Heat cooking oil in a wok. Lower the fish cakes gently and fry a few at a time for about 4 - 5 minutes until cooked and evenly browned

• Lift out the fish cakes and drain excess oil on kitchen paper. Keep each batch warm while frying successive batches.

• Garnish with the reserved kaffir lime leaves and serve with the cucumber relish for dipping.