Thai Fish Cakes With Cucumber Relish

May 20, 2023May 20, 20230 1
Thai Fish Cakes With Cucumber Relish
in Seafood

Prep

20 min

Cook

15 min

Ready In

35 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb any white fish fillet , weighed after boning and skinning , then cut into chunks ( cod , haddock , hake , etc . )
2 tablespoons fresh coriander leaves
1 tablespoon fresh lime juice
2 spring onions , very finely sliced into rounds ( including the green parts )
2 tablespoons Thai red curry paste ( click here for recipe )
1 green chili , de-seeded
2 tablespoons peanut oil ( for frying )
salt
2 inches unpeeled cucumbers
2 shallots or 2 green onions
1 small carrot
1 small green chili , de-seeded
1 teaspoon grated fresh ginger
1 tablespoon roasted peanuts
1 tablespoon soft brown sugar
4 fluid ounces rice vinegar or 4 fluid ounces wine vinegar
1 tablespoon light soy sauce
1 tablespoon peanut oil
1 sprig fresh coriander

Nutrision Information

Servings Per Recipe
4
Calories
242
Sugar
8g
Fat
14g
This Thai-inspired dish is perfect for seafood lovers who want to add a little spice to their meal. Thai Fish Cakes are made from white fish fillet and mixed with Thai red curry paste, coriander, spring onions, and lime juice, which gives them a unique and bold flavor. The Cucumber Relish adds a sweet and tangy taste that complements the spiciness of the fish cakes perfectly. This dish is easy to make and can be served as an appetizer or main course. It is also a healthier alternative to traditional fried fish dishes. Thai Fish Cakes are perfect for a weeknight dinner or when hosting a party. This recipe makes about 12 fish cakes that can be enjoyed by family and friends.

Instructions

1.Place the fish, coriander, lime juice, spring onions, Thai red curry paste, green chili, and salt in a blender or food processor and blend until well combined.
2.Heat the peanut oil in a frying pan over medium heat.
3.Using a tablespoon or cookie scoop, drop the fish mixture into the hot oil, pressing each cake down with the back of a spoon.
4.Fry the fish cakes for 2-3 minutes per side, or until golden brown and cooked through.
5.For the cucumber relish, finely chop the cucumbers, shallots or green onions, and carrot and place in a small bowl.
6.Add the green chili, ginger, roasted peanuts, brown sugar, rice or wine vinegar, light soy sauce, and peanut oil. Mix well.
7.Serve the fish cakes hot with the cucumber relish on the side.

PROS

Thai Fish Cakes are a flavorful and easy-to-make meal that can be enjoyed as an appetizer or main course.

They are high in protein and low in calories, making them a healthy option for those watching their weight.

The cucumber relish adds a refreshing and crunchy texture to the dish.

CONS

The fish cakes may be too spicy for some individuals, depending on the chili used.

Frying the fish cakes may increase the fat content, thus it should be enjoyed with moderation as part of a balanced diet.

HEALTH & BENEFITS

Thai Fish Cakes are a good source of lean protein, which is essential for building and repairing muscles and tissues.
They are also a good source of omega-3 fatty acids, which are important for heart health and brain function.
The cucumber relish adds fiber, vitamins, and minerals, which support digestive health and improve immune function.

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