THAI FISH CAKES WITH CUCUMBER RELISH

Thai Fish Cakes With Cucumber Relish image

Provided by Jonnymaroc

Time 25m

Yield 2 serving(s)

Number Of Ingredients 19

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1 lb any white fish fillet, weighed after boning and skinning, then cut into chunks (cod, haddock, hake, etc.)
2 tablespoons fresh coriander leaves
1 tablespoon fresh lime juice
2 spring onions, very finely sliced into rounds (including the green parts)
2 tablespoons Thai red curry paste (click here for recipe)
1 green chili, de-seeded
2 tablespoons peanut oil (for frying)
salt
2 inches unpeeled cucumbers
2 shallots or 2 green onions
1 small carrot
1 small green chili, de-seeded
1 teaspoon grated fresh ginger
1 tablespoon roasted peanuts
1 tablespoon soft brown sugar
4 fluid ounces rice vinegar or 4 fluid ounces wine vinegar
1 tablespoon light soy sauce
1 tablespoon peanut oil
1 sprig fresh coriander

Steps:

1. Blend Fish, coriander leaves, lime juice, spring onions, curry paste, chilli and a little salt until you have a fine mince, dont make a paste.
2. Take the mixture and roll out little balls about 4cm in diameter. Cling film and put in the fridge to firm up.
3. Blend cucumber, shallots or salad onions, carrot, chilli, ginger and peanuts until very finely chopped. Transfer the chopped vegetables to a bowl. Next mix the sugar with the vinegar to dissolve it, then pour it over the vegetables along with the soy sauce and groundnut oil. Mix thoroughly.
4. To cook the fish cakes, heat 2 tablespoons of groundnut oil in a frying pan and, when it's very hot and beginning to shimmer, fry the cakes for about 1 minute on each side, then drain on crumpled kitchen paper.
5. Garnish with sprigs of coriander and serve with the cucumber dipping sauce.

Nutrition Facts : Calories 511.2, Fat 26.9, SaturatedFat 4.5, Cholesterol 152.3, Sodium 752.8, Carbohydrate 21.9, Fiber 2.7, Sugar 11.5, Protein 46.5