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.
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
