Thai Fish Cakes With A Honey And Cucumber Dip
These aromatic Thai fish cakes burst with flavors of lime leaf, galangal, lemongrass, and a fiery red curry paste. The fish mixture is beautifully seasoned and shaped into delicate discs before being pan-fried to perfection. Serve these crispy fish cakes with a zesty cucumber and carrot dip for a refreshing and vibrant meal that will transport your taste buds straight to Thailand.
— Constant Cookbook
Ingredients
- 500g/1lb 2oz skinned and pin-boned halibut
- 1 tbsp Thai fish sauce
- 1 dessertspoon Thai red curry paste
- 1 kaffir lime leaf, finely sliced
- 1 thumb-sized piece galangal
- 1 stick lemongrass
- 1 coriander
- 1 free-range egg
- 1 tsp grated palm sugar
- 50g/1¾oz snake beans, sliced thinly (alternatively use French beans
- ½ lime
- , for dusting plain flour
- 3 tbsp groundnut oil
- 2 tbsp rice wine
- 2 tbsp clear honey
- ½ lime
- 1 tbsp Thai fish sauce
- 100g/3½oz cucumber
- 50g/1¾oz carrot
- 1 shallot
- 2 birds’-eye chillies, seeds removed (if liked), sliced thinly
- leaves banana
- lamb’s lettuce
Instructions
- For the fish cakes, place the fish, fish sauce, red curry paste, lime leaf, galangal, lemongrass, coriander root, egg, palm sugar, beans, and lime juice in a food processor and blend to a paste. Alternatively this can be done in a pestle and mortar â pound the ingredients to a jelly-like paste.
- Remove and, with damp hands, take a piece about the size of a walnut. Roll it into a ball and then flatten it to a thin disc. Lay on a floured plate. Repeat until all the mixture has been used. Refrigerate until ready to cook.
- For the dip, beat together the vinegar, honey, two tablespoons of water, the lime juice and fish sauce. Taste and adjust the honey and lime juice to get it sweeter or sourer, however you want it. Add the cucumber, carrot, shallot and chilli. Leave for 30 minutes to an hour for the flavours to develop.
- Heat the groundnut oil in a frying pan and cook the fish cakes until golden-brown all over â this should take a couple of minutes on either side.
Cook Time
10M
Prep Time
PT1H
Yield
Makes 18-20
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