Thai fish cakes with pickled cucumber
Discover the vibrant flavors of Thai cuisine with our easy Thai Fish Cakes recipe paired with a refreshing Pickled Cucumber salad. Made with fresh white fish, garlic, red chili peppers, and coriander, these flavorful fish cakes are complemented by a tangy and sweet cucumber side dish featuring lime juice, fish sauce, and brown sugar. Perfect for a quick weeknight dinner or a weekend feast!
- 10 Apr 2024
- Cook time 12 min
- Prep time 15 min
- 4 Servings
- 10 Ingredients
Thai fish cakes with pickled cucumber are a delightful and flavorful dish that combines fresh white fish with aromatic herbs and spices. This recipe pairs the savory fish cakes with tangy pickled cucumbers, creating a harmonious balance of flavors and textures. Perfect for an appetizer or a light meal, this dish brings a taste of Thailand to your kitchen.
Ingredients:
Instructions:
1. In a food processor, combine the white fish, garlic, red chili peppers, coriander leaves, shallots, 1 tbsp fish sauce, and 2 tsp brown sugar.
2. Pulse until the mixture is well combined but not entirely smooth - you want some texture to remain. Transfer the mixture to a bowl.
1. Wet your hands to prevent the mixture from sticking and shape the mixture into small patties, about 2-3 inches in diameter. You should get approximately 12-16 fish cakes, depending on the size.
1. Heat the olive oil in a large frying pan over medium heat.
2. Fry the fish cakes in batches, making sure not to overcrowd the pan. Cook each patty for about 3-4 minutes on each side, or until golden brown and cooked through.
3. Transfer the cooked fish cakes to a plate lined with paper towels to drain any excess oil.
1. In a bowl, combine the lime juice, 1 tbsp fish sauce, and 1 tsp brown sugar. Stir until the sugar dissolves.
2. Add the sliced cucumbers and shallots to the bowl. Toss to evenly coat.
3. Let the pickled cucumber sit for at least 10 minutes to allow the flavors to meld.
1. Arrange the Thai fish cakes on a serving platter.
2. Serve alongside the pickled cucumber salad.
3. Optionally, garnish with additional coriander leaves for a fresh, vibrant presentation.
Tips:
- When selecting fish, opt for firm, white fish like cod, tilapia, or snapper for the best texture.
- For extra flavor, marinate the fish mixture for 30 minutes before forming into cakes.
- Try using a food processor to finely chop the fish, garlic, chili peppers, and coriander leaves for a smoother texture.
- To avoid sticking, lightly oil your hands when shaping the fish cakes.
- For a crispier exterior, coat the fish cakes in breadcrumbs before frying.
- The pickled cucumbers can be made ahead of time and stored in the refrigerator for up to a week.
- Serve the fish cakes with a dipping sauce made of sweet chili sauce or a mixture of soy sauce and lime juice.
These Thai fish cakes with pickled cucumber are not only delicious but also easy to make. The combination of fresh fish, spicy chili peppers, and zesty lime juice creates a truly irresistible dish. The pickled cucumbers add a refreshing crunch, making this recipe a wonderful addition to any meal. Enjoy these fish cakes with your favorite dipping sauce and savor the vibrant flavors of Thai cuisine.
| Nutrition Facts | |
|---|---|
| Serving Size | 510 grams |
| Energy | |
| Calories 370kcal | 15% |
| Protein | |
| Protein 45g | 30% |
| Carbohydrates | |
| Carbohydrates 15g | 4% |
| Fiber 2.00g | 5% |
| Sugar 8g | 8% |
| Fat | |
| Fat 20g | 24% |
| Saturated 3.09g | 10% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 110ug | 13% |
| Choline 170mg | 30% |
| Vitamin B1 0.41mg | 34% |
| Vitamin B2 0.37mg | 29% |
| Vitamin B3 7mg | 46% |
| Vitamin B6 0.94mg | 55% |
| Vitamin B9 66ug | 16% |
| Vitamin B12 2.28ug | 95% |
| Vitamin C 44mg | 48% |
| Vitamin E 0.79mg | 5% |
| Vitamin K 50ug | 40% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.30mg | 0% |
| Iron, Fe 1.82mg | 17% |
| Magnesium, Mg 120mg | 28% |
| Phosphorus, P 680mg | 55% |
| Potassium, K 1180mg | 35% |
| Selenium, Se 30ug | 54% |
| Sodium, Na 420mg | 28% |
| Zinc, Zn 2.80mg | 25% |
| Water | |
| Water 420g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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