Thai Fishcakes With Cucumber Salad |
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Prep Time: 25 Minutes Cook Time: 2 Minutes |
Ready In: 27 Minutes Servings: 6 |
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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. Ingredients:
500 g raw redfish fillets |
1 red capsicum, chopped |
2 red chilies, chopped |
2 garlic cloves, crushed |
1/2 teaspoon grated lemon rind |
20 ml fish sauce |
125 ml coconut milk |
1 egg |
125 g green beans |
oil, for frying |
2 medium cucumbers |
1 tablespoon sugar |
2 tablespoons white vinegar |
2 red chilies, finely chopped |
50 g roasted peanuts, crushed |
2 shallots, sliced thinly |
coriander leaves |
fish sauce (to sprinkle) |
Directions:
1. Remove any bones from the fish and cut into small pieces.
2. Place the capsicum, chillis, garlic, lemon rind and fish sauce in a food processor and blend to a paste.
3. Add the fish pieces and blend well. Add coconut milk and egg.
4. Place mixture in a bowl.
5. Cut beans into small pieces and stir into the fish paste.
6. Chill in refrigerator overnight or for at least two hours.
7. Heat oil in a frying pan.
8. Use a spoon to shape the fishcakes as the mixture is a bit sticky, and shallow-fry until crisp and brown, turning once.
9. Drain on a paper towel.
10. Cucumber Salad:.
11. Peel cucumber, slice in half lengthways and remove seeds with a spoon.
12. Slice thinly.
13. Dissolve sugar in vinegar and toss cucumber well in the mixture.
14. Sprinkle over finely chopped chillis, crushed peanuts, shallots and coriander leaves.
15. Marinate for one hour.
16. Sprinkle with fish sauce before serving.
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