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RECIPE: Fish Cakes with Cucumber Sauce

by Marquette Turner Luxury Homes

in Features, Recipes

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

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Ingredients

For the Fish Cakes

1 chilli, seeded (or 1 tsp minced chilli)

2 tbsp red capsicum, chopped

2 cloves garlic, minced or finely chopped

1 Kaffir lime leaf, finely chopped

1 tsp chopped lemon grass stem (optional)

2 tsp fish sauce

300g white fish fillets

6 stringless beans, finely chopped

1 tbsp cornflour

peanut oil for cooking

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

To make the fishcakes: process chilli, capsicum, garlic, lemon grass (if using), lime leaf and fish sauce either in a food processor or by grinding in a mortar. Mix in the egg. Pat fish dry and check for bones, removing if necessary. Finely chop fish and add to egg mixture. Stir in beans and cornflour. Set aside for about 1 hour.

Shape fish mixture into patties. Brush frying pan with a little oil and cook patties for 4-5 minutes each side.

To make the relish: In a non-reactive saucepan put vinegar, water and sugar, and heat to dissolve sugar. Taste for sweetness. If relish is too acidic, add more sugar. Cool. Add remaining ingredients. Serve with fish cakes.

christine-watson.jpg Christine Watson

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{ 9 comments… read them below or add one }

Bob July 8, 2009 at 5:44 am

Nothing like a little sweat on my fish cakes. Would that be gym socks sweat?

simonturner July 8, 2009 at 5:46 pm

Well noticed Bob – that small mistake would certainly make a big difference to the recipe 🙂

It's corrected now so it's a recipe worth trying.

Thanks!

Bob July 10, 2009 at 6:16 am

Truly it looks delicious, but I'm an obnoxious American and I'm afraid that the ingredients don't translate – we may have the same things with different names, but you won't find capsicum, kaffir lime, lemon grass, or stringless beans (???) in the typical American grocery store. We do, however, have about 50 different kinds of chilis, so listing that one as an ingredient only leaves me wondering which type. And a Lebonese cucumber? Is that like an English cucumber? And what's castor sugar – confectioner's sugar perhaps?

Chilean Sea Bass Recipes With July 12, 2009 at 11:21 pm

I just tried this one this morning. Cucumber sauce and fish cakes is a good combination. Thanks for this

ChristineWatson July 13, 2009 at 1:17 am

Hi Bob
Thank you for bringing this to my attention. I know some vegetables have different names in USA, but I wasn't aware of sugars, spices etc. I think I have some new ingredients for you. Please let me know if I have missed any and I will source them for you. Kaffir lime leaves and lemon grass are regularly used in Thai cooking. Do you have any Asian supermarkets that you could visit? Kaffir lime leaves are very fragrant and are also known as Makrut. If you are unable to obtain them, grated rind of a lime could be a substitute. Lemon Grass is again a common Thai ingredient and can be found in most Asian supermarkets. It looks like a long, thick piece of green grass with a white woody bulb on the bottom. It can be found as a ground spice in most spice racks, however fresh is always best. If it can't be found, lemon peel can be a substitute. I use stringless beans, purely because they don't have strings on them and therefore don't get stuck in your teeth. Any green bean is fine to use. Lebanese cucumbers are also known as Continental or Japanese cucumbers. They are a thin skinned sweet cucumber. A substitute could be a hothouse cucumber with the seeds removed. Capsicum is a sweet pepper and the chilli I use is the small red chilli known as a birds eye chilli. Whatever chilli you use is totally dependent on your taste – if you want hot – buy small chillis or use the minced chilli that can be purchased in a jar at the supermarket. Castor sugar is confectioners' sugar or a fine milled sugar. Have I missed any out? If I have, just let me know. I look forward to hearing how you enjoy it. I use this recipe constantly. It is particularly good when entertaining, the fish cakes can be made smaller and they are great finger food. Happy cooking. Best wishes Chris

ChristineWatson July 13, 2009 at 1:18 am

Glad to hear you enjoyed it – it is one of my favourites. Best wishes Chris

Chilean Sea Bass Recipes With July 13, 2009 at 6:21 am

I just tried this one this morning. Cucumber sauce and fish cakes is a good combination. Thanks for this

ChristineWatson July 13, 2009 at 8:17 am

Hi Bob
Thank you for bringing this to my attention. I know some vegetables have different names in USA, but I wasn't aware of sugars, spices etc. I think I have some new ingredients for you. Please let me know if I have missed any and I will source them for you. Kaffir lime leaves and lemon grass are regularly used in Thai cooking. Do you have any Asian supermarkets that you could visit? Kaffir lime leaves are very fragrant and are also known as Makrut. If you are unable to obtain them, grated rind of a lime could be a substitute. Lemon Grass is again a common Thai ingredient and can be found in most Asian supermarkets. It looks like a long, thick piece of green grass with a white woody bulb on the bottom. It can be found as a ground spice in most spice racks, however fresh is always best. If it can't be found, lemon peel can be a substitute. I use stringless beans, purely because they don't have strings on them and therefore don't get stuck in your teeth. Any green bean is fine to use. Lebanese cucumbers are also known as Continental or Japanese cucumbers. They are a thin skinned sweet cucumber. A substitute could be a hothouse cucumber with the seeds removed. Capsicum is a sweet pepper and the chilli I use is the small red chilli known as a birds eye chilli. Whatever chilli you use is totally dependent on your taste – if you want hot – buy small chillis or use the minced chilli that can be purchased in a jar at the supermarket. Castor sugar is confectioners' sugar or a fine milled sugar. Have I missed any out? If I have, just let me know. I look forward to hearing how you enjoy it. I use this recipe constantly. It is particularly good when entertaining, the fish cakes can be made smaller and they are great finger food. Happy cooking. Best wishes Chris

ChristineWatson July 13, 2009 at 8:18 am

Glad to hear you enjoyed it – it is one of my favourites. Best wishes Chris

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