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How to make Thai fish cakes with pickled cucumber

Yield = 4
Prep time: 0:15
Cook time: 0:12
Total time: 0:27

Ingredients

  • 800g white fish fillets (see Notes)
  • 1 clove garlic, crushed
  • 2 red birdseye chillies, seeded, finely chopped
  • 2 tablespoons chopped coriander
  • 3 Lebanese cucumbers, halved lengthways
  • 2 shallots, peeled, thinly sliced
  • 1/4 cup (60ml) lime juice (about 1 lime)
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 cup coriander leaves
  • 2 tablespoons vegetable oil
  • Steamed jasmine rice, to serve
  • Lime wedges, to serve

Method

  • Step 1 Process fish in a food processor until a coarse paste forms. Transfer to a large bowl. Add garlic, 1 chopped chilli and chopped coriander, then season to taste with salt and pepper. Shape heaped tablespoonfuls of mixture into 'cakes'.
  • Step 2 Using a teaspoon, remove seeds from cucumbers. Discard seeds then slice cucumbers thinly on the diagonal. Place cucumbers, shallots, remaining chilli, lime juice, fish sauce and sugar in a bowl. Cover and refrigerate until ready to serve then gently stir in coriander leaves.
  • Step 3 Meanwhile, heat oil in a non-stick frying pan over medium heat. Cook fish cakes, in batches, for 2 minutes each side or until golden and cooked through. Drain on paper towels. Serve with pickled cucumber, steamed rice and lime wedges.