Best 2 Thai Fish Cakes With Cucumber Relish Recipes

THAI FISH CAKES

Thai Fish Cakes image

An easy and tasty alternative for serving fish. The variations can be endless!

Provided by MEZZIE

Categories World Cuisine Recipes Asian Thai

Time 1h

Yield 8

Number Of Ingredients 11

Ingredients

1 pound boneless fish fillets, cubed
½ cup all-purpose flour
2 tablespoons oyster sauce
2 tablespoons sweet chili sauce
1 teaspoon fish sauce
1 teaspoon brown sugar
¼ cup chopped fresh cilantro
4 green onions, sliced
1 egg
all-purpose flour
oil for frying

Steps:

Combine fish, 1/2 cup flour, oyster sauce, sweet chili sauce, fish sauce, brown sugar, cilantro, green onions, and egg in a food processor. Process until well combined. Refrigerate for 30 minutes.
Shape mixture into patties, and dust with flour.
Pour enough oil into a heavy skillet to fill the pan with 1/2 inch of oil. Heat over medium-high heat until hot. Fry fish cakes for 8 minutes, turning once, or until golden brown.

Nutrition Facts : Calories 163.8 calories, Carbohydrate 11.9 g, Cholesterol 57.3 mg, Fat 6.9 g, Fiber 0.7 g, Protein 13 g, SaturatedFat 1.1 g, Sodium 155.4 mg, Sugar 2.1 g

THAI FISH CAKES WITH CUCUMBER RELISH

Thai Fish Cakes With Cucumber Relish image

Make and share this Thai Fish Cakes With Cucumber Relish recipe from Food.com.

Provided by Jonnymaroc

Categories Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 19

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

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.

Nutrition Facts : Calories 511.2, Fat 26.9, SaturatedFat 4.5, Cholesterol 152.3, Sodium 752.8, Carbohydrate 21.9, Fiber 2.7, Sugar 11.5, Protein 46.5

Tips:

To ensure the best flavor and texture, make sure to use fresh and high-quality ingredients.
When preparing the fish cakes, handle the fish mixture gently to prevent it from becoming tough.
For a crispier exterior, shallow fry the fish cakes in hot oil until golden brown.
Alternatively, you can bake the fish cakes in a preheated oven for a healthier option.
Serve the fish cakes with the cucumber relish for a refreshing and flavorful combination.

Conclusion:

These Thai fish cakes with cucumber relish are a delicious and easy-to-make appetizer or main course. The combination of flavors and textures in this dish is sure to please everyone at your table. So, gather your ingredients and give this recipe a try. You won't be disappointed!

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