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Thai-style fish cakes with cucumber relish

Neil Perry
Neil Perry

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Asian flavours galore: Thai-style fish cakes with cucumber relish.
Asian flavours galore: Thai-style fish cakes with cucumber relish.William Meppem
Time:30 mins - 1 hourServes:4 as an entree or as part of a shared Asian banquet

Enjoy Asian flavours galore with Thai fish cakes.

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Ingredients

  • 300g redfish or other cheap white-fleshed fish

  • 3 tbsp red curry paste

  • 1 egg

  • 1 tbsp fish sauce

  • 1 tsp castor sugar

  • 5 makrut lime leaves, shredded finely

  • 2 snake beans, cut into fine rounds

  • 4 cups vegetable oil, for deep frying

Cucumber relish

  • 3 tbsp coconut vinegar

  • 3 tbsp castor sugar

  • 4 tbsp water

  • sea salt

  • 1 small cucumber, cut in half lengthways, then cut into ½cm half moons

  • 4 red shallots, each cut into 6 pieces

  • 1 cm piece ginger, julienned

  • 1 long fresh red chilli, split, seeds removed, julienned

  • 2 tbsp fresh coriander, leaves washed and dried, plus extra to garnish

Method

  1. To make relish, combine vinegar, sugar, water and salt in a small pan. Bring to boil and stir until sugar dissolves. Remove from heat. It will taste sweet and sour. Combine remaining ingredients in a bowl and pour over liquid.

    Place fish, curry paste, egg, fish sauce and castor sugar in a food processor and blend well. To give fish cakes their texture, scoop mix up and throw it back into bowl several times until sticky; this is an important part of process. Add lime leaves and beans.

    Mould mixture into disks measuring 5cm by 1cm thick. In a wok, heat oil to medium heat and deep-fry cakes for about 4-5 minutes or until golden.

    Serve fish cakes immediately with relish on side, garnished with extra coriander leaves.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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