THAI FISH CAKES WITH CUCUMBER DIPPING SAUCE
These delicious fish cakes are a favorite on Thai restaurant menus, but surprisingly easy to make at home.
Provided by Lynne Webb
Categories Appetizers
Time 35m
Number Of Ingredients 19
Steps:
- Place the fish fillets in the freezer to chill while you make the dipping sauce.
- In a small saucepan, combine the vinegar, water and sugar and heat to boiling, stirring until the sugar dissolves. Remove from the heat and set aside. Once the mixture has cooled to room temperature add the cucumber, shallot, garlic and ginger. Season to taste with salt, transfer to a serving bowl and refrigerate until ready to serve.
- Remove the fish fillets from the freezer and cut them into chunks. Place them in the work bowl of a food processor fitted with a metal blade. Add the curry paste, egg, cornstarch, fish sauce, sugar, green beans, cilantro, basil and kaffir lime leaves. Process until the mixture becomes a thick paste. It will be quite sticky.
- Lay a sheet of wax paper on the counter and using wet hands, form the mixture into balls about 1-1/2 inches in diameter. Spray the back of a spatula with nonstick cooking spray and use it to gently flatten each ball to a thickness of about 3/8-inch.
- Heat 1/4-inch of vegetable oil in a large pan over medium-high heat. Carefully add 1/2 of the fish cakes to the hot oil and fry until golden brown and cooked through, 2 to 3 minutes per side.
- Drain on paper towels and serve with the Cucumber Dipping Sauce and, if desired, some Thai Sweet Chili Sauce.
Nutrition Facts : Calories 42 kcal, Carbohydrate 5 g, Protein 4 g, Fat 1 g, Cholesterol 21 mg, Sodium 137 mg, Sugar 3 g, UnsaturatedFat 1 g, ServingSize 1 serving
THAI FISHCAKES WITH CUCUMBER SALAD
Another different flavoured fish cake recipe. Serve as an appetiser. I am not mad about fish sauce and tend to substitute light soy sauce. The time includes refrigeration time of 2 - 12 hours.
Provided by Wendys Kitchen
Categories Lunch/Snacks
Time 2h37m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Remove any bones from the fish and cut into small pieces.
- Place the capsicum, chillis, garlic, lemon rind and fish sauce in a food processor and blend to a paste.
- Add the fish pieces and blend well. Add coconut milk and egg.
- Place mixture in a bowl.
- Cut beans into small pieces and stir into the fish paste.
- Chill in refrigerator overnight or for at least two hours.
- Heat oil in a frying pan.
- Use a spoon to shape the fishcakes as the mixture is a bit sticky, and shallow-fry until crisp and brown, turning once.
- Drain on a paper towel.
- Cucumber Salad:.
- Peel cucumber, slice in half lengthways and remove seeds with a spoon.
- Slice thinly.
- Dissolve sugar in vinegar and toss cucumber well in the mixture.
- Sprinkle over finely chopped chillis, crushed peanuts, shallots and coriander leaves.
- Marinate for one hour.
- Sprinkle with fish sauce before serving.
Nutrition Facts : Calories 387.2, Fat 20.9, SaturatedFat 8.8, Cholesterol 126.5, Sodium 709.9, Carbohydrate 22.7, Fiber 4, Sugar 11.2, Protein 30.4
THAI CUCUMBER SALAD WITH SOUR CHILLI DRESSING
This healthy side salad is perfect for weeknight meals or laid back barbecues
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 10m
Number Of Ingredients 9
Steps:
- Mix the dressing ingredients together, stirring until the sugar is dissolved.
- Place the salad ingredients in a bowl, then pour over the dressing, mixing well to combine. Serve immediately.
Nutrition Facts : Calories 27 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.75 milligram of sodium
THAI FISH CAKES WITH CUCUMBER RELISH
Make and share this Thai Fish Cakes With Cucumber Relish recipe from Food.com.
Provided by Jonnymaroc
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 19
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
THAI FISH CAKES
An easy and tasty alternative for serving fish. The variations can be endless!
Provided by MEZZIE
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Combine fish, 1/2 cup flour, oyster sauce, sweet chili sauce, fish sauce, brown sugar, cilantro, green onions, and egg in a food processor. Process until well combined. Refrigerate for 30 minutes.
- Shape mixture into patties, and dust with flour.
- Pour enough oil into a heavy skillet to fill the pan with 1/2 inch of oil. Heat over medium-high heat until hot. Fry fish cakes for 8 minutes, turning once, or until golden brown.
Nutrition Facts : Calories 163.8 calories, Carbohydrate 11.9 g, Cholesterol 57.3 mg, Fat 6.9 g, Fiber 0.7 g, Protein 13 g, SaturatedFat 1.1 g, Sodium 155.4 mg, Sugar 2.1 g
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