Fried Fish Cakes with Cucumber Salad

Name: Fried Fish Cakes with Cucumber Salad
Yield: Yield: 8 Portions
Ingredients: 1½ oz/43 g coarsely cut shallots; 4 garlic cloves, peeled; ¼ cup/12 g coarsely cut cilantro, preferably with roots; 2 tbsp/16 g coarsely cut galangal; 1½ tbsp/10 g coarsely chopped Thai bird chiles; 1 lb/454 g Chinese long beans or green beans, sliced into paper-thin rounds; 1 lb/454 g Chinese long beans or green beans, sliced into paper-thin rounds; 2 lb 8 oz/1.13 kg saltwater white-fleshed fish fillet, skinned; 6 kaffir lime leaves; Spicy Thai Cucumber Salad; 2 fl oz/60 mL vegetable oil, or as needed; 2 fl oz/60 mL fish sauce

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

Spice Paste

1½ tbsp/10 g coarsely chopped Thai bird chiles
1½ oz/

Fish course
Pescatarian
Gluten-free
Street Food

Method

With a mortar and pestle, finely grind the chiles, shallots, garlic, cilantro, galangal, and lime leaves.
Coarsely dice the fish and add to a food processor, processing until it forms a slightly coarse paste. Scrape the inside of the food processor as needed to ensure an even texture.
In a mixing bowl, thoroughly combine the spice paste, sliced beans,