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.
