I love the fresh taste of the cucumber dipping sauce with the spicy flavor of the Thai fish cake. I have had shop bought Thai fish cakes but nothing compares to the real thing in Thailand or home-made. It is great dish in its own right or as part of a larger meal. I also think it really has some wow factor when serving to guests.
The fish cake is very straight forward to make and can be made in advance and stored in the fridge.
- 500g Basa fillet or other white fish
- 1tbsp Thai fish Sauce
- 3 tbsp Thai red curry
- 1 coriander chopped
- 1/2 Lime juice
- 1 Stick of fresh lemon grass soft part only
Take the Basa and other ingredients and put them in a food processor. Mix until a past. Take a desert spoon of the mixture and with damp hand form into a patty’s you can use a form for a regular look or by hand for a more rustic look.
Heat some oil in a pan and fry on each side for until golden brown.
For the dipping sauce.
- Half a cucumber Julienne cut
- 1 Shallot Julienne cut
- 1 Chili thinly sliced
- 1 tbsp brown sugar
- 50ml water
- 110ml rice vinegar
Put the water and sugar in a small pan and lightly heat to make a syrup. Add the vinegar and chili remove from the heat and let cool. Add the shallots and cucumber and put in a bowl to serve or drizzle over the fish cake.
If you have enjoyed this recipe why not let me know in the comments and feel free to like and share.
You may also be interested in some other Asian recipes