Golden Thai Fish Cakes with Cucumber-Peanut Relish
Bouncy, springy fish cakes bursting with red curry paste, kaffir lime, and crunchy long beans, fried to a deep golden crisp on the outside while staying impossibly tender within. Paired with a cool, tangy cucumber relish studded with crushed peanuts, these irresistible bites make the perfect dinner centerpiece or the most impressive appetizer you will ever serve.
Ingredients
- 1 lb firm white fish fillets (cod, pollock, or barramundi), roughly chopped
- 3 tablespoons red curry paste
- 1 egg
- 2 tablespoons fish sauce
+ 11 more ingredients
Instructions
First, make the cucumber relish: heat the rice vinegar, sugar, and salt in a small saucepan until the sugar dissolves. Let cool completely, then add the sliced cucumber, shallots, crushed peanuts, and sliced chilies. Refrigerate until ready to serve.
Add the fish pieces to a food processor and pulse until you have a thick, sticky paste -- do not puree it completely smooth; a slightly chunky texture is ideal.
Transfer the fish paste to a bowl. Add the red curry paste, egg, fish sauce, and palm sugar. Mix vigorously with a spoon or your hands for 2 minutes until the mixture becomes elastic and holds together.
Fold in the shredded kaffir lime leaves and sliced long beans.
Wet your hands and shape the mixture into small patties about 3 inches wide and 1/2 inch thick. You should get 12-16 cakes.
Heat 1/2 inch of oil in a deep skillet or wok to 350F.
Fry the fish cakes in batches of 4-5, cooking for 2-3 minutes per side until deeply golden brown and cooked through.
Drain on a wire rack or paper towels.
Serve hot with the chilled cucumber relish alongside.
Nutrition Estimate
Per serving • Estimated by Blinner AI