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Small Thai Fish Cakes

with Cucumber Relish

Try these wonderful quick and easy to prepare Fish Cakes made with fresh cod, green beans, red curry paste, cilantro and Kaffir lime leaves. They are a very popular appetizer in Thailand and usually served with an ice cold Thai beer or your own special brand. These cakes also go down well with a lovely cucumber relish made with ginger root and pickled garlic.

Ingredients for 12 Cakes

12 Ounces cod fish (cut into chunks)

2 Ounces green beans (finely sliced)

1 Egg

3 Kaffir lime leaves (sliced)

2 Tablespoons red curry paste

2 Tablespoons *Nam Pla (fish paste)

1 Tablespoon fresh cilantro or coriander (chopped)

2 Tablespoons cornstarch

1 Teaspoon sugar

Vegetable oil for frying

Garnishing

1 Tablespoon fresh cilantro leaves or Chinese mustard cress

*Nam Pla is a fish sauce made from salted anchovies which are placed into wooden barrels for fermentation to occur. The sauce itself does not actually impart a fishy flavour but it does accentuate the taste of food.

Nam Pla Fish Sauce

Cucumber Relish Ingredients

1 English Cucumber or 2 small Thai cucumbers (cut into matchsticks)

1 Head pickled garlic

4 Shallots (finely sliced)

1/4 Cup sugar

4 Tablespoons coconut or rice vinegar

1 Tablespoon fresh ginger root

Cucumber Relish Preparation

1) Bring the coconut or rice vinegar and sugar to a boil in a small pan with 4 tablespoons of water. Stir until the sugar is dissolved then remove from heat source and allow to cool.

2) Separate the picked garlic into cloves then chop them finely along with the ginger. Place into a bowl and add the cucumber and shallots. Pour the vinegar mixture over and mix lightly.

Thai Cucumber

Fish Cake Preparation

1) Place the cod fish chunks together with the red curry paste and egg into a food processor and process into a smooth paste. Transfer mixture into a large bowl then add green beans, kaffir lime leaves, fresh cilantro, cornstarch, nam pla fish paste and sugar. Stir and mix well. Shape into
12 half inch thick cakes approximately 2 inches in diameter.

2) Heat the vegetable oil in a wok or deep frying pan and fry a few at a time for 4 to 5 minutes until cooked to an evenly golden brown colour.

3) Remove cakes with a slotted spoon or wire basket and allow to drain on some paper towels. Place each batch on a warm serving platter while you fry consecutive batches.

4) Garnish with fresh cilantro leaves or Chinese mustard cress.

Fresh Cilantro

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