In this blog post, we’re excited to explore the delightful flavors of Thai fishcakes paired with a refreshing sweet and sour cucumber pickle. Perfect for your kosher river cruise, this vibrant dish is not only a taste of Southeast Asia but also a celebration of fresh ingredients and bold flavors. Join us as we dive into this delicious recipe that’s sure to impress at any meal!

Ingredients

• skinless, boneless white fish fillets 400g, chopped
• Thai red curry paste 1 tbsp
• Kosher fish sauce 2 tsp
• palm or soft brown sugar 1½ tsp
• kaffir lime leaf 1, shredded (or zest from ½ a lime)
• egg white 1
• lemongrass ½ stalk, finely chopped
• coriander leaves 1 tbsp, plus extra to serve
• green beans 50g, thinly sliced into rounds
• red chili 1, seeded and finely chopped
• sesame seeds 2 tbsp
• sunflower oil for frying
• CUCUMBER PICKLE
• kosher white wine vinegar 50ml
• caster sugar 50g
• cucumber ½, diced
• shallots 2, finely chopped

Method

• Put the fish,  curry paste, fish sauce, sugar, lime leaf, egg white, lemongrass and coriander in a food processor with a pinch of salt.
• Blitz to a smooth paste, then stir in the chopped beans and chili, before shaping the mixture into about 16 – 18 small patties.
• Sprinkle both sides with some sesame seeds, then arrange on trays lined with baking paper, and chill for 30 minutes.
• Meanwhile, gently heat the vinegar and sugar with 1 tbsp water until the sugar has dissolved. Boil for 1 minute, then remove from the heat and cool before stirring in the cucumber and shallot.
• Heat the oven to 160C/fan 140C/gas 3. Heat a layer of oil in a large frying pan and fry the fishcakes, a few at a time, until golden on both sides.
• Transfer to the oven to finish off, then keep warm while you fry the rest. Put onto a platter with more coriander, with the cucumber pickle alongside.