Thai Fish Cakes With Cucumber Dipping Sauce Food

THAI FISH CAKES WITH CUCUMBER DIPPING SAUCE

Steps:

• Place the fish fillets in the freezer to chill while you make the dipping sauce.
• In a small saucepan, combine the vinegar, water and sugar and heat to boiling, stirring until the sugar dissolves. Remove from the heat and set aside. Once the mixture has cooled to room temperature add the cucumber, shallot, garlic and ginger. Season to taste with salt, transfer to a serving bowl and refrigerate until ready to serve.
• Remove the fish fillets from the freezer and cut them into chunks. Place them in the work bowl of a food processor fitted with a metal blade. Add the curry paste, egg, cornstarch, fish sauce, sugar, green beans, cilantro, basil and kaffir lime leaves. Process until the mixture becomes a thick paste. It will be quite sticky.
• Lay a sheet of wax paper on the counter and using wet hands, form the mixture into balls about 1-1/2 inches in diameter. Spray the back of a spatula with nonstick cooking spray and use it to gently flatten each ball to a thickness of about 3/8-inch.
• Heat 1/4-inch of vegetable oil in a large pan over medium-high heat. Carefully add 1/2 of the fish cakes to the hot oil and fry until golden brown and cooked through, 2 to 3 minutes per side.
• Drain on paper towels and serve with the Cucumber Dipping Sauce and, if desired, some Thai Sweet Chili Sauce.

TOD MUN GOONG ( THAI FISH AND SHRIMP CAKES )

Steps:

• Process the onion and cilantro until chopped up. Put in a large bowl.
• Process the fish until pasty and then the the shrimp until mostly pasty, but still somewhat coarse. Add to the bowl.
• Slice the green beans approximately 1/8", or process them, and add.
• Mix the cornstarch with the fish sauce, and add the curry paste, egg and sugar. Add to the bowl and mix very very well.
• Heat some oil in a frying pan. Use a tablespoon to form small (2") patties and fry in the oil. When golden, turn over and fry the other side. Drain on paper towels, and serve hot with the Cucumber Dipping Sauce.
• Cucumber Dipping Sauce:.
• Cut the cucumber lengthwise in quarters, and then slice thinnish. Put in a small bowl.
• Chop the shallots, and add.
• Remove some of the seeds and membranes from the peppers and finely chop. Add.
• Boil the water, vinegar and sugar together for a few minutes. Pour over the chopped veggies. Refrigerate to cool.
• Add the peanuts when serving.
• Notes:.
• You could make substitutions for the flounder, or use all fish if you didn't want to use shrimp.
• Recipe, as posted, is mildly spicy, "warm," but not very spicy "hot". It could be toned up or down by adjusting the red curry paste a bit, but the flavor is central to this dish.
• Since I mostly serve this at parties, # of servings is very approximate. Sorry, but time is, too - I guessed. Next time I'll time it. I counted the frying as active time.

THAI FISH CAKES WITH CUCUMBER RELISH

Steps:

• 1. Blend Fish, coriander leaves, lime juice, spring onions, curry paste, chilli and a little salt until you have a fine mince, dont make a paste.
• 2. Take the mixture and roll out little balls about 4cm in diameter. Cling film and put in the fridge to firm up.
• 3. Blend cucumber, shallots or salad onions, carrot, chilli, ginger and peanuts until very finely chopped. Transfer the chopped vegetables to a bowl. Next mix the sugar with the vinegar to dissolve it, then pour it over the vegetables along with the soy sauce and groundnut oil. Mix thoroughly.
• 4. To cook the fish cakes, heat 2 tablespoons of groundnut oil in a frying pan and, when it's very hot and beginning to shimmer, fry the cakes for about 1 minute on each side, then drain on crumpled kitchen paper.
• 5. Garnish with sprigs of coriander and serve with the cucumber dipping sauce.

THAI FISH CAKES

Steps:

• Combine fish, 1/2 cup flour, oyster sauce, sweet chili sauce, fish sauce, brown sugar, cilantro, green onions, and egg in a food processor. Process until well combined. Refrigerate for 30 minutes.
• Shape mixture into patties, and dust with flour.
• Pour enough oil into a heavy skillet to fill the pan with 1/2 inch of oil. Heat over medium-high heat until hot. Fry fish cakes for 8 minutes, turning once, or until golden brown.

THAI STYLE FISH CAKES AND DIPPING SAUCE

Steps:

• Zest and juice the lime.
• Peel and grate ginger.
• Chop spring onions.
• Deseed and chop red chili.
• DIPPING SAUCE:.
• Mix juice of lime, thai fish sauce, sweet chili sauce, and soy sauce.
• This is the dipping sauce for fish cakes.
• FISH CAKES:.
• Whiz fish and coconut in a processor. Place this mixture into a bowl.
• Mix the lime zest, chopped onion, lemongrass, ginger, coriander, chili, salt and pepper into the fish mixture.
• With damp hands make 16 small cakes or 8 large cakes.
• Coat both sides in the flour.
• Heat the oil until very hot; fry on each side for 1 minute.
• Enjoy your fish cakes and sauce.