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Thai Fish Cakes with Cucumber Relish
Ingredients
- 2 medium cucumbers, washed, trimmed and thinly sliced
- 1 Tablespoon salt
- 2 medium carrots, peeled, trimmed and grated
- 2 teaspoons grated fresh ginger
- 2/3 cup rice vinegar
- 1 Tablespoon sugar
- 1 teaspoon chile/garlic paste
- 2 pounds white fish fillets, skinned and cut into chunks
- 4 Tablespoons chopped cilantro
- 2 Tablespoon freshly squeezed lime juice
- 4 green onions, trimmed and chopped (including tender greens)
- 2 Tablespoons Thai red curry paste
- 1 small green chile, stemmed, seeded and chopped
- 1 teaspoon salt
- canola oil for frying
- fresh cilantro for garnish
Instructions
- Place the sliced cucumber into a colander. Add the 1 Tablespoon of salt and toss the cucumber slices to evenly coat them with the salt. Place the colander over a bowl and allow the cucumbers to stand to drain off the water, about 20 minutes. Transfer the cucumbers to a medium bowl. Add the carrot, ginger, vinegar, sugar and chile paste. Mix well. Allow the cucumber relish to stand while you prepare the fish cakes. In the workbowl of a food processor fitted with the steel blade combine the fish chunks, cilantro, lime juice, green onions, curry paste, green chile and ½ teaspoon of salt. Pulse the mixture until the fish is finely chopped but not a paste. Form the mixture into 8 cakes and place them onto a baking sheet lined with parchment paper. Place the fish cakes into the refrigerator to chill for 15 minutes. To cook, warm a large skillet over medium heat. Add enough canola oil to the pan to cover the bottom evenly. When the oil is hot add the fish cakes a few at a time and cook for 2 minutes per side, gently turning them over. When they are well browned transfer the fish cakes to paper towels to drain. Repeat until all the fish cakes have been fried.
- To serve, transfer the fish cakes to plates and garnish with the fresh cilantro sprigs. Serve with the cucumber relish.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/