Fish Cakes with Cucumber Relish
Ingredients
300g/11oz white fish fillet, such as cod, cut into chunks
30ml/2 tablespoon red curry paste
1 egg
2 tablespoons fish sauce
1 tablespoon of granulated sugar
2 tablespoons of cornflour
3 kaffir lime leaves, shredded
1 tablespoon chopped coriander 50g/2oz green beans, finely sliced
oil for frying
Chinese mustard cress, to garnish Cucumber relish
4 tablespoons thai coconut or rice vinegar
4 tablespoons water
50g/2oz sugar
1 head pickled garlic
1 cucumber, quartered and sliced
4 shallots, finely sliced
1tablespoon finely chopped root ginger
To make the cucumber relish, bring the vinegar,water to the boil. Stir
until the sugar dissolves, then remove from the heat and cool. Combine the rest of the
relish ingredients together in a bowl and pour over the vinegar mixture. Combine the fish,
curry paste and egg in a food processor and process well. Transfer the mixture to a bowl,
add the rest of the ingredients, except for the oil and garnish, and mix well. Mould and
shape the mixture into cakes about 5cm/2in in diameter and 5mm 1/4inch think.
Heat the oil in a wok or deep-fat fryer. Fry the fish cakes, a few at a
time, for about 4-5 minutes or until golden brown. Remove and drain on kitchen paper.
Garnish with Chinese mustard cress and serve with the cucumber relish.