Steamed jasmine or long-grain rice and lime wedges, to serve
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'.
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.
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.
Recipe: Michelle Noerianto
Photography: Andrew Lehmann