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

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

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