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Fish cake with Cucumber Sauce


  • 500g fish fillets (gurnard or snapper)
  • 1 tbsp red curry paste
  • 2 eggs
  • 2 coriander roots
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tbsp kaempferia panduratum (in Thai called Krachai)
  • 5 kaffir lime leaves, very finely chopped
  • 100g beans, very finely sliced
  • oil for deep frying

Cucumber sauce:

  • 1/2 cup cucumber, thin slices
  • 1/4 cup carrots, sliced
  • 1 tbsp ground roasted peanuts
  • 1/4 cup red onion, sliced
  • 1 cup sweet chilli sauce

Put all the ingredients in a food processor ­- except the beans. If you chop all the ingredients finely you’ll only need to blend for 3­-4 minutes, otherwise 10

Add the beans

Transfer the fish mixture to a bowl and mix with your hands (ie. beat and pound in a bowl) then put into flat balls

Heat oil in a large frying pan over a medium heat, and deep fry the fish cakes for 3­-4 minutes on each side until golden brown. Drain on kitchen towels.

Serve with cucumber sauce

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