Thai Fishcakes with Cucumber Pickl

19:22' 21-01-2019
This Thai street-food dish comes from Sydney chef and food consultant Tom Kime’s cookbook Thai Food Made Easy.
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    Image result for Thai Fishcakes with Cucumber Pickle

    Photo: recipes.sainsburys.co.uk

    The recipe will make 24 fish cakes, requiring less than half an hour for preparation and cooking, with half an hour to chill the mixture before cooking.

    Ingredients

    • 500g white fish fillets
    • 2 garlic cloves
    • 2 coriander roots
    • 4 spring onions
    • 4 long red chillis
    • 4cm piece of ginger
    • 5 kaffir lime leaves
    • 60g green beans
    • 1 cucumber
    • Juice of 1 lime
    • 4 coriander sprigs, leaves picked and coarsely chopped
    • 1 tsp salt
    • 1 Tbsp fish sauce
    • 75ml rice vinegar
    • 2 Tbsp caster sugar
    • 2 Tbsp toasted crushed peanuts
    • Vegetable oil

    Method

    • Finely slice all ingredients except the fish fillets.
    • Mince the fish in a blender for a few seconds only.
    • Pound the garlic, coriander roots, 1 spring onion, 3 chillis, ginger and ½ teaspoon salt into a smooth paste.
    • Mix the paste in a bowl with the minced fish, fish sauce, lime leaves and sliced green beans.
    • Lightly oil your hands, roll the mixture into 24 small balls, and place them on an oiled tray.
    • Put the balls in the fridge for 30 minutes.
    • To make the cucumber pickle, warm the vinegar, sugar and salt together in a saucepan to melt the sugar.
    • Simmer for 1 minute, and leave to cool. Then add the cucumber, remaining spring onions and chillis, and stir gently.
    • Add the lime juice, chopped coriander and toasted peanuts.
    • Pat the fish balls into flat cakes about 5cm wide and 1cm thick.
    • Fry, then drain on a paper towel.
    • Serve the fishcakes with the cucumber pickle.

    Araya C

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