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.

    Image result for Thai Fishcakes with Cucumber Pickle


    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.


    • 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


    • 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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