Thai Fish Cakes with Spicy Pickled Cucumber & Peanut Sauce
Makes 6-8 Appetizer Servings
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WINE PAIRING | |
|---|---|---|
| German Kabinett Riesling | ||
Golden brown on the outside, tender & spongy on the inside, these fluffy fishcakes are paired with a fiery pickled cucumber & peanut sauce/relish.
INGREDIENTS
- Fish Cakes:
- 1lb Pacific Cod, cut off the bones
- 2 tbsp Thai Red Chile Paste
- 2 Egg Whites
- ½ tsp Salt
- 5 Minced Makrut Lime Leaves
- ½ cup Frozen Yellow Corn Kernels
- Pickled Cucumber Sauce:
- ¼ cup White Vinegar
- 1/3 cup Sugar
- ½ tsp Prik Pon Chile Flakes
- 2 tbsp Fish Sauce (we used Red Boat Fish Sauce)
- 2 tbsp Roasted Peanuts, finely chopped
- ½ English Cucumber, finely chopped
- High Heat (Frying) Oil
DIRECTIONS
1
Make the Cucumber Sauce:
Put the prik pon in the vinegar & wait ten minutes. Then add all the other cucumber sauce ingredients & stir until the sugar dissolves.
Put the prik pon in the vinegar & wait ten minutes. Then add all the other cucumber sauce ingredients & stir until the sugar dissolves.
2
Process the cod in a food processor to a fine paste.
3
Add the chile paste, egg whites, lime leaves & salt. Continue to process the mixture, stopping occasionally to break up any large clumps, for about 5 minutes, until it becomes a uniform, sticky paste.
4
Stir in the corn kernels.
5
Wet your hands with a little water and form the paste into ½” thick balls.
6
Pour about an inch deep layer of oil into a deep pot. Heat it to 350°F.
7
Fry the fish balls in the oil (working in batches & letting the oil heat back up between batches) until they puff up & brown.
8
Serve the fish cakes with the cucumber sauce.