Thai Fish Cakes With Cucumber Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This fish cake recipe has no flour or breading. It is light, fluffy and tasty. Serve with some jasmine rice and a salad for a light supper. Ingredients:
fish cakes |
1 lb fresh white fish such as cod, basa or halibut |
1 egg |
3/4 c green beans, sliced |
6 fresh kaffir lime leaves, finely sliced |
1 tsp sugar |
1 tsp salt |
1 tbsp cornstarch |
1 1/2 tbsp red curry paste |
3 c vegetable oil for frying |
cucumber salsa |
1/2 c white vinegar |
1/2 c sugar |
1 english cucumber, coarsely chopped |
3 stalks of green onions, finely sliced |
1-2 fresh little red thai chile pepper, seeded and sliced |
1 tbsp roasted peanuts crushed in a mortar and pestle |
Directions:
1. Fish cakes:
2. Cut the fish into small pieces, then grind it up in a food processor
3. until it forms a paste.
4. Transfer to a large mixing bowl, and mix in the rest of the ingredients (except the oil).
5. Knead the mixture until sticky enough to form a 2 inch circle. Press down to form a 1/2 inch disc.
6. Heat oil in a wok or frying pan at med/high heat.
7. Add fishcakes and fry until golden brown on both sides.
8. Remove and drain on paper towels.
9. Serve warm with steamed jasmine rice cucumber salsa.
10. cucumber salsa:
11. Cook vinegar and sugar in small saucepan over low heat until the sugar dissolves. Allow to cool.
12. In a small serving bowl arrange cucumbers, shallots and Thai chile. Pour vinegar mixture over that, then top with roasted peanuts.
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