Consuming Passions - Worldwide Events Managers

Fish Cakes with Cucumber Relish

Serves:

Notes

Thai-style fish cakes that don’t have the texture of squash balls, as they so often do in restaurants. These light delights are served with a sweet and sour cucumber relish.

Ingredients

• 1 chilli, seeded (or 1 tsp minced chilli)
• 2 Tbsp red capsicum flesh, chopped
• 1 tsp chopped lemon grass stem (optional)
• 2 cloves of garlic, minced or finely chopped
• 1 lime leaf (finely chopped)
• 2 tsp fish sauce
• 1 large egg
• 300g white fish fillets
• 6 stringless beans, finely chopped
• 1 Tbsp cornflour
• Oil for frying

For the cucumber relish:

• 4 Tbsp rice vinegar (or good white wine vinegar)
• 1 Tbsp water
• 1 heaped Tbsp caster sugar
• 1 Lebanese cucumber, peeled, seeds removed and finely chopped
• 1 chilli, seeded (or 1 tsp minced chilli)
• 2 Tbsp roasted peanuts, chopped
• 1 Tbsp chopped coriander leaves

Method

The fish cakes:

Process chilli, capsicum, garlic, lemongrass, lime leaf with fish sauce either in a food processor or by grinding in a mortar. Mix in the egg. Pat fish dry, check for bones and remove if necessary. Finely chop fish and add to mixture. Stir in stringless beans and cornflour. Set aside for an hour or so. Shape fish cakes into patty-like shapes and fry in a little oil on both sides, four or five minutes each side. Serve with cucumber relish.

The relish:

In a pan which will not react with acid (such as stainless steel) put vinegar, sugar and water and heat to dissolve sugar. Taste for sweetness. If the mixture tastes too acidic, add more sugar. Allow to cool. Add other ingredients.