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Fish Cakes With Cucumber Relish

Sizzling fish preparation with cool cucumber blend. This recipe is from FoodFood TV channel

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Fish Cakes With Cucumber Relish
Main Ingredients White fish fillets, Red curry paste
Cuisine Thai
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Fish Cakes With Cucumber Relish

  • 300 grams White fish fillets
  • to taste Red curry paste
  • 2 tablespoons Red curry paste
  • 1 Egg
  • 1 tablespoon Fish sauce
  • 3 teaspoons Cornflour/ corn starch
  • 10-12 French beans,blanched and chopped
  • 3 tablespoons Bread crumbs
  • for deep-frying Oil
  • 1 medium Cucumber,quartered & sliced
  • 4 tablespoons Rice vinegar
  • 1 tablespoon Sugar
  • 2 cloves Garlic,chopped
  • 4 Shallots,sliced
  • 1 1/2 inch Ginger,chopped

Method

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  1. To make the cucumber relish, boil together the rice vinegar, two tablespoons water, salt and the sugar in a pan. Stir until the sugar dissolves, remove from heat and cool.
  2. Mix the cucumber, garlic, shallots and ginger in a bowl. You can also add sliced fresh red chillies. Pour the vinegar mixture and mix well. Boil the fish in salted water, drain thoroughly and cool.
  3. Place the fish, egg, salt and red curry paste in a food processor and blend well. Transfer the mixture to a bowl. Add the French beans, breadcrumbs, cornflour and fish sauce and mix well.
  4. Shape the mixture into small balls and press lightly. Heat plenty of oil in a wok and deep-fry the fish cakes, a few at a time, for four to five minutes. Drain on absorbent paper. Serve hot with the cucumber relish.

Nutrition Info

Calories 234
Carbohydrates 14.5
Protein 15.2
Fat 12.8
Other Fiber 0.4
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