Fish Cakes with Cucumber Relish

Name: Fish Cakes with Cucumber Relish
Yield: Makes about Twelve
Cuisine: Thai
Ingredients: 60 ml/4 tbsp coconut or rice vinegar; 15 ml/1 tbsp chopped fresh coriander (cilantro); vegetable oil, for deep-frying; 1 egg; 5 ml/1 tsp granulated sugar; 30 ml/2 tbsp cornflour (cornstarch); 30 ml/2 tbsp Thai fish sauce; 50 g/2 oz/½ cup green beans, thinly sliced; 300 g/11 oz cod fillet, cut into chunks; 1 head pickled garlic; 30 ml/2 tbsp red curry paste; 1 cm/½ in piece fresh root ginger, peeled; 1 cucumber, cut into thin batons; 8 kaffir lime leaves; 60 ml/4 tbsp water; 50 g/2 oz/¼ cup granulated sugar; 4 shallots, thinly sliced

Preparation info

Makes about
Twelve

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

These wonderful small fish cakes are a very familiar and popular appetizer in Thailand and increasingly throughout South-East Asia. They are usually served with Thai beer.

Ingredients

8 kaffir lime leaves
300 g/11 oz cod fillet, cut into chunks

Asia
Thailand
Starter
Pescatarian
South East Asia
Gluten-free

Method

Make the cucumber relish. Mix the coconut or rice vinegar, sugar and water in a small pan. Heat gently, stirring constantly until the sugar has completely dissolved. Remove the pan from the heat and leave to cool.
Separate the pic