thai fish cakes and cucumber dip. These delicious fish cakes are a favorite on Thai restaurant menus, but surprisingly easy to make at home. Garnish with sprigs of coriander and serve with the cucumber dipping sauce. Perfect as a light main course or a distinctive starter, these tasty Thai fishcakes recipe at Tesco Real Food sure pack a fiery and flavoursome punch.
Thai Fish Cakes – This popular Thai restaurant favourite is so easy to make at home! Very simple Thai Street Food recipe, quick and easy to make! How to serve Thai Fish Cakes. You can have thai fish cakes and cucumber dip using 18 ingredients and 7 steps. Here is how you achieve that.
Ingredients of thai fish cakes and cucumber dip
- It’s 450 grams of skinless boneless white fish fillets (haddock, pollock, cod or ling).
- It’s 1 tbsp of thai fish sauce.
- You need 1 tbsp of red curry paste.
- Prepare 1 of strip shredded lime zest.
- You need 1 tbsp of chopped coriander.
- You need 1 of egg.
- You need 1 tsp of muscavado sugar.
- Prepare 1 pinch of salt.
- Prepare 40 grams of french or asian green beans, blanched then sliced into 1/2cm thick rounds.
- Prepare 1 of vegetable oil, for cooking.
- Prepare 75 ml of water.
- It’s 150 ml of rice wine vinegar.
- It’s 150 grams of caster sugar.
- It’s 1 large of deseeded and finely chopped red chilli.
- Prepare 1/4 of finely diced onion.
- Prepare 1 small of finely diced carrot.
- You need 1 large of english cucumber.
- It’s 1 of lime cut into wedges.
A simple store bought bottle of Sweet Chilli Sauce serves well as a convenient version of the dipping sauces you get at. Store extra in a jar in the fridge. Cucumber Dipping Sauce. ¼ cup rice vinegar. Peel and seed the cucumber, then chop very finely.
thai fish cakes and cucumber dip step by step
- Remove any sinew from the fish fillets and cut into 1 inch chunks. In a large food processor blitz all the ingredients together apart from the green beans. Put the fish mixture into a bowl then mix in the green beans..
- Wet your hands with cold water and shape the mix into 8 patties around 1.5 cm in thickness. Lay them on a grease-proof or cling filmed lined tray or a plate, cover and chill in the fridge for 30 minutes or until ready to cook..
- To cook, preheat your oven to 200C and heat a non-stick frying pan to a medium heat. Add a splash of vegetable oil and sear the fish cakes for 30 seconds on both sides. Transfer to a baking sheet and cook in the oven for 5 minutes or until the fish cakes are just firm then remove and drain on some kitchen towel..
- To make the cucumber dip: Put all ingredients except the cucumber into a sauce pan and bring to a simmer. Cook gently for two minutes then pour the pickling liquid into a bowl. Leave to cool to room temperature..
- Take a speed peeler and remove all the skin off the cucumber. Next, peel long, thin strips off all sides of the cucumber down to the seeds, discarding the centre..
- Place the ribbons in the bowl of pickling liquid. Push the ribbons down into the liquid to cover then cling film the bowl and chill until cold in the fridge..
- To serve: Arrange the fish cakes on a serving plate with a pot of the cucumber dip, garnish with lime wedges and scatter with any remaining coriander leaves..
Put all the ingredients for the fishcakes, except the oil, in a food processor and pulse until it comes together. Heat a pool of oil in a frying pan. Fry the cakes on both sides until golden and cooked through. Also, the Cucumber Sauce should be made ahead, and the fish cake part can also be made ahead. Remove with a fish slice and drain on a plate.