Ingredients for cucumber relish

½ cup    white vinegar

½ cup    sugar
1           cucumber, coarsely chopped
3           shallots, finely sliced
1-2        fresh Thai chilli pepper, sliced
1 tbsp    roasted peanuts, crushed in a mortar & pestle


Ingredients for fish cakes

500g      fresh white fish, prefer cod or halibut
1           egg

1½        tbsp red curry paste

¾ cup    finely sliced long bean
6           fresh kaffir lime leaves, finely sliced
1 tsp      sugar
1 tsp      salt
3 cups   vegetable oil for frying


Method for cucumber relish

1. Cook vinegar and sugar in small saucepan over low heat until the sugar dissolves, then let cool.

2. In a small serving bowl put cucumbers, shallots and Thai chilli. Pour vinegar mixture over , then top with roasted peanuts.


Method for fish cakes

1. Cut the fish into small pieces, then grind it up in a food processor or pound it in a mortar and pestle until it becomes a paste.

2. Transfer to a large mixing bowl, and add the rest of the ingredients (except the oil). For a spicier taste, add a bit more red curry paste. Using your hands, knead the mixture until sticky enough to form it into a disc about 2 inches wide and ½ inch thick.

3. Heat oil in a wok or frying pan at med/high heat. Add fishcakes and fry until golden brown on both sides. Remove with a slotted spoon and drain on paper towels.

4. Serve warm with steamed jasmine rice, and a dish of cucumber relish which is to be spooned over the fish cakes at the table.


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