Best 2 Thai Fishcakes With Sweet Chilli Sauce And Cucumber Relish Recipes

In the realm of culinary delights, Thai fishcakes stand out as an exquisite fusion of flavors and textures. Made with a blend of minced fish, herbs, and spices, these delectable patties are coated in crispy breadcrumbs and pan-fried to golden perfection. Served alongside a trio of tantalizing sauces – sweet chili sauce, cucumber relish, and a zesty lime dipping sauce – each bite offers a symphony of tastes and sensations. This comprehensive recipe guide will walk you through the art of crafting these Thai fishcakes, ensuring that you can recreate this authentic Thai street food in the comfort of your own kitchen. Get ready to embark on a culinary journey to Thailand, where the vibrant flavors of these fishcakes will transport your taste buds to the bustling streets of Bangkok.

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THAI FISH CAKES WITH CUCUMBER RELISH

Thai Fish Cakes With Cucumber Relish image

Make and share this Thai Fish Cakes With Cucumber Relish recipe from Food.com.

Provided by Jonnymaroc

Categories Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 19

Ingredients

1 lb any white fish fillet, weighed after boning and skinning, then cut into chunks (cod, haddock, hake, etc.)
2 tablespoons fresh coriander leaves
1 tablespoon fresh lime juice
2 spring onions, very finely sliced into rounds (including the green parts)
2 tablespoons Thai red curry paste (click here for recipe)
1 green chili, de-seeded
2 tablespoons peanut oil (for frying)
salt
2 inches unpeeled cucumbers
2 shallots or 2 green onions
1 small carrot
1 small green chili, de-seeded
1 teaspoon grated fresh ginger
1 tablespoon roasted peanuts
1 tablespoon soft brown sugar
4 fluid ounces rice vinegar or 4 fluid ounces wine vinegar
1 tablespoon light soy sauce
1 tablespoon peanut oil
1 sprig fresh coriander

Steps:

1. Blend Fish, coriander leaves, lime juice, spring onions, curry paste, chilli and a little salt until you have a fine mince, dont make a paste.
2. Take the mixture and roll out little balls about 4cm in diameter. Cling film and put in the fridge to firm up.
3. Blend cucumber, shallots or salad onions, carrot, chilli, ginger and peanuts until very finely chopped. Transfer the chopped vegetables to a bowl. Next mix the sugar with the vinegar to dissolve it, then pour it over the vegetables along with the soy sauce and groundnut oil. Mix thoroughly.
4. To cook the fish cakes, heat 2 tablespoons of groundnut oil in a frying pan and, when it's very hot and beginning to shimmer, fry the cakes for about 1 minute on each side, then drain on crumpled kitchen paper.
5. Garnish with sprigs of coriander and serve with the cucumber dipping sauce.

Nutrition Facts : Calories 511.2, Fat 26.9, SaturatedFat 4.5, Cholesterol 152.3, Sodium 752.8, Carbohydrate 21.9, Fiber 2.7, Sugar 11.5, Protein 46.5

THAI FISHCAKES WITH CUCUMBER SALAD

Thai Fishcakes With Cucumber Salad image

Another different flavoured fish cake recipe. Serve as an appetiser. I am not mad about fish sauce and tend to substitute light soy sauce. The time includes refrigeration time of 2 - 12 hours.

Provided by Wendys Kitchen

Categories Lunch/Snacks

Time 2h37m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

500 g raw redfish fillets
1 red capsicum, chopped
2 red chilies, chopped
2 garlic cloves, crushed
1/2 teaspoon grated lemon rind
20 ml fish sauce
125 ml coconut milk
1 egg
125 g green beans
oil, for frying
2 medium cucumbers
1 tablespoon sugar
2 tablespoons white vinegar
2 red chilies, finely chopped
50 g roasted peanuts, crushed
2 shallots, sliced thinly
coriander leaves
fish sauce (to sprinkle)

Steps:

Remove any bones from the fish and cut into small pieces.
Place the capsicum, chillis, garlic, lemon rind and fish sauce in a food processor and blend to a paste.
Add the fish pieces and blend well. Add coconut milk and egg.
Place mixture in a bowl.
Cut beans into small pieces and stir into the fish paste.
Chill in refrigerator overnight or for at least two hours.
Heat oil in a frying pan.
Use a spoon to shape the fishcakes as the mixture is a bit sticky, and shallow-fry until crisp and brown, turning once.
Drain on a paper towel.
Cucumber Salad:.
Peel cucumber, slice in half lengthways and remove seeds with a spoon.
Slice thinly.
Dissolve sugar in vinegar and toss cucumber well in the mixture.
Sprinkle over finely chopped chillis, crushed peanuts, shallots and coriander leaves.
Marinate for one hour.
Sprinkle with fish sauce before serving.

Nutrition Facts : Calories 387.2, Fat 20.9, SaturatedFat 8.8, Cholesterol 126.5, Sodium 709.9, Carbohydrate 22.7, Fiber 4, Sugar 11.2, Protein 30.4

Tips for Making Perfect Thai Fishcakes:

- Use a variety of fish for a more complex flavor. - Soak the bread in coconut milk instead of water for added richness. - Don't overmix the fishcake mixture, or they will become tough. - Use a hot enough oil to fry the fishcakes, so they get crispy on the outside and stay moist on the inside. - Drain the fishcakes on paper towels to remove excess oil. - Serve the fishcakes with sweet chili sauce and cucumber relish for a complete meal.

Conclusion:

Thai fishcakes are a delicious and easy-to-make appetizer or main course. They are perfect for a party or potluck, and they can be made ahead of time. With a few simple ingredients and a little bit of time, you can create a delicious and authentic Thai dish that will impress your friends and family.

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