Thai Fish Cakes With Pickled Cucumber |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 12 |
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Try this fish cake...great for a friend get together. Great with cucumber. Ingredients:
800g firm, white-fleshed fish fillets |
1 clove garlic, crushed |
2 small birdseye chillies, seeded, finely chopped |
2 tbs chopped coriander |
3 lebanese cucumbers, halved lengthways |
2 shallots, peeled, thinly sliced |
1/4 cup (60ml) lime juice (about 1 lime) |
1 tbs fish sauce |
1 tbs brown sugar |
1 cup coriander leaves |
2 tbs vegetable oil |
steamed jasmine or long-grain rice and lime wedges, to serve |
Directions:
1. Process fish in a food processor until a coarse paste forms. Transfer to a large bowl. Add garlic, 1 chopped chilli and chopped coriander, then season to taste with salt and pepper. Shape heaped tablespoonfuls of mixture into 'cakes'.
2. Using a teaspoon, remove seeds from cucumbers. Discard seeds then slice cucumbers thinly on the diagonal. Place cucumbers, shallots, remaining chilli, lime juice, fish sauce and sugar in a bowl. Cover and refrigerate until ready to serve then gently stir in coriander leaves.
3. Meanwhile, heat oil in a non-stick frying pan over medium heat. Cook fish cakes, in batches, for 2 minutes each side or until golden and cooked through. Drain on paper towels. Serve with pickled cucumber, steamed rice and lime wedges.
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