HomeThai Spicy fried fish cakes

Spicy fried fish cakes

Posted in : Thai on by : Daphne


For fish cakes1 lb fresh white fish, prefer cod or halibut1 egg3/4 cup finely sliced Chinese longbean, or stringbeans6 fresh kaffir lime leaves, finely sliced1 teaspoon sugar1 teaspoon salt1.5 tablespoons red curry paste3 cups vegetable oil for fryingFor cucumber relish1/2 cup white vinegar1/2 cup sugar1 cucumber, coarsely chopped3 shallots, finely sliced1-2 fresh Thai chile pepper, sliced1 tablespoon roasted peanuts crushed in a mortar and pestle


For fish cakes

Cut the fish into small pieces, then grind it up in a food processor or pound it in a mortar and pestle until it’s a paste. Transfer to a large mixing bowl, and add the rest of the ingredients (except the oil).
For spicier taste, add a bit more red curry paste. Using your hands, knead the mixture until sticky enough to form it into a disc about 2 inches wide and 1/2 inch thick. Heat oil in a wok or frying pan at med/high heat. Add fishcakes and fry until golden brown on both sides. Remove with a slotted spoon and drain on paper towels. Serve warm with steamed jasmine rice, and a dish of cucumber relish which is to be spooned over the fish cakes at the table.

For cucumber relish

Cook vinegar and sugar in small saucepan over low heat until the sugar dissolves. Let cool. In a small serving bowl put cucumbers, shallots and Thai chile. Pour vinegar mixture over that, then top with roasted peanuts.