Thai Fish Cakes With Cucumber Dipping Sauce Recipes

THAI FISH CAKES WITH CUCUMBER DIPPING SAUCE

Steps:

• Place 500g boned firm white fish fillets in a food processor and whiz for about 20 seconds or until smooth. Remove to a bowl and add 3 tbsp red curry paste and one egg; stir to combine. Add 2 tbsp fish sauce, 100g finely sliced green beans, 1/2 tsp caster sugar, 2 tbsp chopped thai basil leaves and 4 finely shredded kaffir lime leaves; mix well. Using wet hands, form about 2 tbsp of mixture into flattish cakes and refrigerate until ready to cook. Heat vegetable oil in a wok or large frying pan over medium heat and shallow-fry cakes a few at a time for about 2-3 minutes each side or until browned and cooked. Drain on paper towel and serve immediately with cucumber dipping sauce. For sauce Combine 200ml rice wine vinegar with 75g caster sugar in a small saucepan and stir over low heat until sugar is dissolved. Remove from heat and cool. Add 1 finely chopped lebanese cucumber, 1 tbsp chopped coriander, 2 finely chopped small red chillies, 1 finely chopped red eschallot and 1 tbsp coarsely chopped unsalted peanuts. Makes about 16 cakes.

THAI FISH CAKES WITH CUCUMBER DIPPING SAUCE

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.

THAI FISH CAKES WITH CUCUMBER SAUCE

Steps:

• To make the sauce dissolve the sugar in 250ml boiling water. Stir in the vinegar, shallots, chillies and 1 tsp salt. Put the cucumber slices in a bowl and pour over the liquid. Chill.
• Put all the ingredients for the fishcakes, except the oil, in a food processor and pulse until it comes together. Form into small cakes. Heat a pool of oil in a frying pan. Fry the cakes on both sides until golden and cooked through. Serve with the cucumber sauce.

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 FISHCAKES WITH CUCUMBER DIPPING SAUCE

Steps:

• To make the curry paste, Place all the ingredients into a food processor and blitz to a paste. You can use the paste straight away or store in a jar in the fridge for up to 3 weeks.
• For the dipping sauce, put the water, vinegar and sugar into a pan and place over a medium heat, bring to the boil. Stir until the sugar had dissolved, remove from the heat and allow to cool.
• When cool add the garlic, cucumber, shallots and ginger. Mix together then pour into a serving bowl.
• Put 2 tbsp of curry paste, egg and fish into a food processor and pulse until smooth. Place the fish mixture into a bowl and mix in the fish sauce, sugar, cornflour, lime leaves, coriander and green beans.
• Mould the mixture into fish cakes (approx 7.5cm/3in in diameter) with floured hands, you should be able to make 6-8.
• Half fill a deep heavy based pan with the oil, test the oil is ready by dropping in a breadcrumb - it is ready when it sizzles and turns brown. Add the fishcakes in batches and fry for 3-4 minutes until crisp and golden brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
• To serve, place the watercress on a large serving plate and top with the fishcakes. Serve the dipping sauce alongside. Enjoy!

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 STYLE FISH CAKES AND DIPPING SAUCE

Steps:

• Zest and juice the lime.
• Peel and grate ginger.
• Chop spring onions.
• Deseed and chop red chili.
• DIPPING SAUCE:.
• Mix juice of lime, thai fish sauce, sweet chili sauce, and soy sauce.
• This is the dipping sauce for fish cakes.
• FISH CAKES:.
• Whiz fish and coconut in a processor. Place this mixture into a bowl.
• Mix the lime zest, chopped onion, lemongrass, ginger, coriander, chili, salt and pepper into the fish mixture.
• With damp hands make 16 small cakes or 8 large cakes.
• Coat both sides in the flour.
• Heat the oil until very hot; fry on each side for 1 minute.
• Enjoy your fish cakes and sauce.