Thai Fish Cakes with Cucumber Relish Recipe

Serves/Makes: About 2 dozen fish cakes

Ingredients:

• 1 1/2 pounds hake (cod or halibut) fillets
• 2 tablespoons Thai or Vietnamese fish sauce
• 2 tablespoons fresh cilantro, finely chopped
• 1 1/2 tablespoons Thai red curry paste*
• 1 egg, lightly beaten
• 1 teaspoon sugar
• 1/2 cup green bean, cut into very thin, little round slices
• Peanut or vegetable oil, for pan frying
• Cucumber Relish, to serve (recipe follows)

How to cook Thai Fish Cakes with Cucumber Relish:

• Using a food processor grind fish into chunks. Do not over process and turn into a paste.
• Combine all ingredients. Form into about 2 dozen small balls.
• Refrigerate for at least 1/2 hour**.
• Flatten balls gently into patties.
• Heat oil and fry about 2 minutes per side, turn only once.
• Drain on paper towers and serve immediately with Cucumber Relish.

Cucumber Relish Ingredients:

• 1 cucumber, peeled and seeded
• 1 jalapeno pepper, seeded and minced (use caution when handling chilies)
• 1/4 cup red bell pepper, finely diced
• 2 to 3 scallions, chopped
• 1 tablespoon Sushi vinegar
• 1 tablespoon peanut oil
• Thai Fish Sauce or salt to taste

How to cook Cucumber Relish:

• Combine all ingredients in a bowl and mix well.
• Taste and adjust flavorings.

Notes:
The Thai name for Fish Cakes recipe is Tod Man Pla.
The Thai Fish Cakes with Cucumber Relish recipe is delicious, simple, and really easy to cook.

Tips:
*Thai red curry paste is available at most larger supermarkets or at Asian markets. If you cannot find it, substitute a few tablespoons of mild to medium hot curry powder.
**It is absolutely necessary to chill the fish ball before pan-frying or the patties will fall apart while cooking.

This recipe for Thai Fish Cakes with Cucumber Relish serves/makes: About 2 dozen fish cakes

Main Ingredient: Hake
Preparation Method: Pan Fried/Sauteed
Cuisine: Thai