How to Make Authentic Thai Fish Cakes with Zesty Cucumber Relish

Simple Summary

These Thai Fish Cakes with Cucumber Relish are a delightful blend of aromatic Thai flavors and tender fish, paired with a refreshing cucumber relish. Perfect as an appetizer or light meal, they offer a taste of Southeast Asian cuisine in every bite.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4 (3-4 fish cakes per serving)
• Difficulty: Intermediate

Ingredients

For the Fish Cakes:

• 500g white fish fillets (cod or haddock), skinless and boneless
• 2 tablespoons red curry paste
• 1 egg, lightly beaten
• 2 tablespoons fish sauce
• 1 tablespoon cornstarch
• 2 kaffir lime leaves, finely chopped
• 1/4 cup green beans, finely sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons vegetable oil for frying

For the Cucumber Relish:

• 1 cucumber, seeded and diced
• 1/4 cup red onion, finely diced
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/4 cup fresh cilantro, chopped
• 1 red chili, finely chopped (optional)

Instructions

1. Start with the cucumber relish. In a medium bowl, combine the diced cucumber, red onion, rice vinegar, sugar, cilantro, and chili (if using). Mix well and refrigerate while preparing the fish cakes.

2. For the fish cakes, cut the fish fillets into chunks and place them in a food processor. Pulse until finely chopped but not pureed.

3. Transfer the chopped fish to a large mixing bowl. Add the red curry paste, beaten egg, fish sauce, cornstarch, chopped kaffir lime leaves, sliced green beans, and chopped cilantro. Mix thoroughly until all ingredients are well combined.

4. Shape the mixture into small patties, about 2 inches in diameter and 1/2 inch thick. You should get approximately 12-15 patties.

5. Heat the vegetable oil in a large non-stick skillet over medium heat.

6. Cook the fish cakes in batches for about 2-3 minutes on each side, or until golden brown and cooked through. Add more oil if needed between batches.

7. Transfer the cooked fish cakes to a paper towel-lined plate to drain excess oil.

8. Serve the Thai fish cakes warm with the chilled cucumber relish on the side.

Chef's Notes

• For best results, chill the fish cake mixture for 30 minutes before shaping and cooking. This helps the patties hold their shape better.
• If kaffir lime leaves are unavailable, substitute with 1 teaspoon of lime zest.
• To make the fish cakes gluten-free, ensure your fish sauce and curry paste are gluten-free, and use rice flour instead of cornstarch.
• These fish cakes can be prepared ahead and frozen. To reheat, bake in a 350°F (175°C) oven for 10-15 minutes until heated through.

Nutritional Info

Per serving (approx. 3-4 fish cakes with relish):

• Calories: 250
• Protein: 25g
• Healthy Fats: 10g
• Rich in Omega-3 fatty acids
• Good source of Vitamin B12, Vitamin D, and Selenium

Serving Suggestions

• Serve these Thai fish cakes as an appetizer at your next gathering, or as a main course with steamed jasmine rice and stir-fried vegetables.
• For a complete Thai-inspired meal, pair with Tom Yum soup and a papaya salad.
• Garnish with fresh lime wedges and additional cilantro for extra zest and freshness.
• These pair wonderfully with a cold Thai iced tea or a crisp lemongrass-infused cocktail for a refreshing contrast to the spicy fish cakes.