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 popular appetizer in Thailand and usually served
with an ice cold Thai beer or your own special brand. These cakes go well with a cucumber relish made with ginger root and
Ingredients for 12 Fish Cakes
12 Ounces of fresh salmon or cod fish (cut into chunks)
2 Ounces green beans (finely sliced)
3 Kaffir lime leaves (finely chopped or 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
Fish Cake 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.
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.
Fish Cake Preparation
1) Place the salmon or 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, finely chopped or sliced 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.
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.
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.
Thai Fish Cakes
You may also like to try these Thai Recipes
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Thai Chicken Soup with coconut milk and chillies is not only extremely easy to prepare but once accomplished you are complemented with a distinctive flavour that's simply Thai. The perfect balance of spicy, sweet and sour, that's sure to warm up any winter night. Read More...
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