Thai Fish Cakes Spicy Cucumber Sauce

Thai Fish Cakes w/ Spicy Cucumber Sauce

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Thai Fish Cakes with Spicy Pickled Cucumber & Peanut Sauce

Makes 6-8 Appetizer Servings
wine 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.

Thai Fish Cakes w/ Spicy Cucumber Sauce
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.
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.

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