Best Thai Fishcakes With Sweet Chilli Sauce And Cucumber Relish Recipes

THAI FISHCAKES WITH SWEET CHILLI SAUCE

Steps:

• Put the salmon, white fish and squid into a food processor, then whizz until smooth. Add the chilli paste and pulse until well mixed. Place all the other ingredients, except the oil, into a large bowl. Add the fish mixture, then knead together for 5 mins until smooth and elastic.
• Shape into small flat discs about 5cm across. Heat a few cms oil in a wok until it shimmers, then fry the fishcakes in batches for 2-3 mins until golden. Drain on kitchen paper. Can be chilled for up to 1 day, then reheated in a hot oven for 5 mins.
• For the chilli sauce, place the vinegar, sugar, 2 tbsp water and the whole chillies in a small saucepan, then bring to the boil. Simmer for 15 mins, then remove from the heat. Place in a food processor and blend until smooth. Strain, saving 1 tsp chilli, then stir in the saved chilli and leave to cool. Will keep in the fridge for up to 1 week. Serve fishcakes with the chilli sauce, cucumber and peanuts.

THAI FISH CAKES WITH CUCUMBER DIPPING SAUCE

Steps:

• Simply place the chunks of fish, the coriander leaves, lime juice, spring onions, curry paste, chilli and a little salt in a food processor and blend till you have a finely minced texture - don't blend it to a fine purée, though, as this is not so good. Transfer to a mixing bowl. Next take dessertspoons of the mixture and form them into balls, squeezing the mixture together. Then place them on a flat surface and flatten them out with the palm of your hand into small cake shapes about 1½ inches (4 cm) in diameter. You should get 16 in all. When all the fish cakes are ready, put them on to a plate, cover with clingfilm and leave them in the fridge for a couple of hours to firm up. Meanwhile, make the sauce. Place the cucumber, shallots or salad onions, carrot, chilli, ginger and peanuts in the a food processor and whiz till 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. 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. Garnish with sprigs of coriander and serve with the cucumber dipping sauce.

THAI FISH CAKES WITH CUCUMBER RELISH

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.

THAI FISH CAKES

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.