Thai Fishcakes With Cucumber Salad Recipes

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THAI FISHCAKES WITH CUCUMBER SALAD



Thai Fishcakes With Cucumber Salad image

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.

Provided by Wendys Kitchen

Categories     Lunch/Snacks

Time 2h37m

Yield 4-6 serving(s)

Number Of Ingredients 18

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)

Steps:

  • Remove any bones from the fish and cut into small pieces.
  • Place the capsicum, chillis, garlic, lemon rind and fish sauce in a food processor and blend to a paste.
  • Add the fish pieces and blend well. Add coconut milk and egg.
  • Place mixture in a bowl.
  • Cut beans into small pieces and stir into the fish paste.
  • Chill in refrigerator overnight or for at least two hours.
  • Heat oil in a frying pan.
  • Use a spoon to shape the fishcakes as the mixture is a bit sticky, and shallow-fry until crisp and brown, turning once.
  • Drain on a paper towel.
  • Cucumber Salad:.
  • Peel cucumber, slice in half lengthways and remove seeds with a spoon.
  • Slice thinly.
  • Dissolve sugar in vinegar and toss cucumber well in the mixture.
  • Sprinkle over finely chopped chillis, crushed peanuts, shallots and coriander leaves.
  • Marinate for one hour.
  • Sprinkle with fish sauce before serving.

Nutrition Facts : Calories 387.2, Fat 20.9, SaturatedFat 8.8, Cholesterol 126.5, Sodium 709.9, Carbohydrate 22.7, Fiber 4, Sugar 11.2, Protein 30.4

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