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Fishcakes with Spicy Cucumber Relish - Asian

A thai recipe for Fishcakes with Spicy Cucumber Relish - Asian, made with Skinless White Fish Fillets, Shrimp, Thai Red Curry Paste, Kaffir Lime Leaf Grated Zest Of Lime, and Cilantro. Serves 11. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 9 oz
• 9 oz
• 1 tbsp
• 1
• 1 tbsp
• 1
• 1 tsp
• 1 tsp
• 1 pinch
• 1
• 1/2
• 1
• 1/4 cup
• 2 tbsp
• 1/2 tsp
• 2 tbsp
• 1
• 1

Method (preview)

1. 1

   Thinly slice the cucumber on the diagonal and place in a large bowl. Add the chile and shallot, toss to mix, and set aside.

2. 2

   Put the lime juice, sugar, salt, and water into the small saucepan and bring to a simmer, stirring well to dissolve the sugar.

3. 3

   Let simmer for a few minutes until slightly thickened, then set aside to cool completely.

4. 4

   Put all the ingredients for the fish cakes, except the green beans and oil, into a food processor and pulse to a finely chopped wet paste.

5. 5

   Scrape the mixture into a bowl and stir in the green beans.

6. 6

   To check the seasoning, cook off a little ball of mixture in an oiled pan and taste, then adjust the seasoning of the uncooked mixture accordingly, adding a little more salt and/or sugar as necessary.

7. 7

   With wet hands, shape the mixture into small patties about 2 inches in diameter, each from about 2 tablespoonfuls of mixture.

8. 8

   Heat a 3/4 to 1 1/4-inch depth of oil in a deep skillet or wok.

9. 9

   Shallow-fry the patties in batches for 1 to 2 minutes on each side, until golden brown.

10. 10

    Drain on a tray lined with paper towels and keep warm in a low oven while you cook the rest.

11. 11

    When the fish cakes are all cooked, pour the dressing over the cucumber relish and stir in the chopped herbs.

12. 12

    Serve the fish cakes hot, with the cucumber relish on the side.

13. 13

    Make 10 to 12 fish cakes

14. 14

    S(Formatted by Chupa Babi): "Dec 2010"