Thai Fish Cakes with pickled cucumber

Enjoy this with 2008 Felton Road Vin Gris

Preparation Time - 15 minutes

Cooking Time - 12 minutes

Ingredients (serves 4)

• 800g firm, white-fleshed fish fillets*
• 1 clove garlic, crushed
• 2 small birdseye chillies, seeded, finely chopped
• 2 tbs chopped coriander
• 3 Lebanese cucumbers, halved lengthways
• 2 shallots, peeled, thinly sliced
• 1/4 cup (60ml) lime juice (about 1 lime)
• 1 tbs fish sauce
• 1 tbs brown sugar
• 1 cup coriander leaves
• 2 tbs vegetable oil
• Steamed jasmine or long-grain rice and lime wedges, to serve
  
  

Method

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'.
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.
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.
   
   

Notes & tips

• * In Thailand, redfish is the variety of fish traditionally used to make fish cakes.

Source: Notebook
Recipe: Michelle Noerianto
Photography: Andrew Lehmann