• Servings 12
  • Prep 15 min
  • Cook 4-5 min
  • Course
  • Cuisine
  • Skill Level

Thai Fish Cakes with Cucumber Relish


  • 1 lb white fish fillets (cod works well)
  • 2 tbs Thai red curry paste
  • 1 egg
  • 2 tbs fish sauce
  • 1 tsp sugar
  • 2 tbs cornstarch
  • 3 kaffir lime leaves, shredded
  • 1 tbs fresh cilantro, chopped
  • 2 oz green beans, thinly sliced
  • canola oil for frying
  • Arugula for garnish
  • To make the cucumber relish, bring the vinegar, water and sugar to the boil. Stir until the sugar dissolves, then remove from  the heat and leave to cool.
  • Combine the rest of the relish ingredients together in a bowl and pour the vinegar mixture over.
  • Combine the fish, curry paste and egg in a food processor and process until combined.
  • Transfer the mixture to a bowl, add the Thai fish sauce, sugar, cornstarch, lime leaves, cilantro and green beans and mix well.
  • Mould and shape the mixture into patties about 2 inches in diameter and 1/4 inch thick.
  • Heat the oil in a wok of deep fryer.
  • Add the fish cakes, in small batches and deep fry for about 4-5 minutes, or until golden brown.
  • Remove and drain on paper towels.
  • Garnish with arugula and a little cucumber relish spooned on the side.

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