Mini Thai Fish Cakes with Cucumber Relish
These mini Thai fishcakes are super easy to make and amazingly tasty. They can also be made into bigger portions so are great as a canapé, a starter of a main meal. Army chefs regularly cook at functions for the high profile guests such as heads of state of the royal family and fishcakes are a wonderfully versatile and a popular dish. We've used quite expensive ingredients but the crab and fish meat can replaced with cheaper cuts or whatever fish / seafood you have available.
Ingredients for the fish cakes
White fish (whiting) - 250g
White crab meat - 25g
Egg - 1/2 Fine green beans Salt - to taste
Kaffir lime leaves - 2 - 3 leaves Palm sugar (soft brown) - 1 level table spoon Thai red curry paste - 1/2 table spoon Oil (for frying) Panko breadcrumbs / egg wash and seasoned flour for pané
Chopped red chilli and coriander
Ingredients for cucumber relish
Cucumber deseeded not skinned -1⁄2
Sugar -30g
White vinegar - 90ml
Salt pinch
Red chilli - 5g
Shallots -15g
Boiling water - 23ml
Sake -50ml
Honey -1tsp
Glucose - 20g
Method for the fish cakes
Skin and chop fish into small pieces. Finely chop kaffir lime leaves and cut green beans into small dice. De-seed and finely dice red chillies and chop the coriander.
Mix all ingredients together, bind with egg and season to taste.
Divide into 20g balls, roll in seasoned flour, egg wash and panko breadcrumbs. Shape into
cakes and chill.
Shallow fry until golden brown. Do no overcook.
Serve 8 portions with a ramekin of chilli and cucumber relish.
Method for chilli and cucumber relish
Reduce all liquids but the honey, then add honey when reduced and still warm.
Very finely dice cucumber, chilli and shallots (brunoise).
Mix enough of the syrup to the dry ingredients to produce a thick dipping sauce.
Chill before service.
