Recipe

Thai Fish Cakes With Pickled Cucumber Recipe

Add Step-by-Step Photos	Watson2167 / All my dishes 1 year, 11 months ago Try this fish cake...great for a friend get together. Great with cucumber. Prep:15m Cook:12m Servings:12	Watson2167
	fish cake

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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

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'.

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.

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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