Thai Fish Cakes and Cucumber Salad
Thai Fish Cakes and Cucumber Salad

Ingredients

Method

  • 500g white fish fillets
  • 1⁄2 red capsicum, chopped
  • 2 red chillies, chopped
  • 2 tbsp coriander
  • 3 spring onions, chopped
  • 2 chopped garlic cloves
  • 1 stalk of lemongrass (tender part only) chopped
  • 1 tbsp fish sauce
  • 125ml coconut milk
  • 1 egg
  • 125g green beans, sliced into 3mm pieces
  • Veg oil for frying
  • For the Salad
  • 2 cucumbers, peeled, halved lengthways, and deseeded
  • 35g sugar
  • 50ml rice vinegar
  • 2 chillies, diced
  • 2 shallots, diced
  • 40g peanuts, chopped
  • 1⁄2 tbsp fish sauce
  • Chop the fish into small chunks. Place the capsicum, chillies, coriander, onions, garlic, lemongrass and fish sauce into a blender, and blitz to a paste. Add the fish chunks, and blend again, followed by the coconut milk and egg. Pour your smooth but thick paste into a bowl, add the sliced green beans and fish paste, and chill in the fridge for 2 hours.
  • Shape the chilled paste into patties with the help of a spoon. Fry in veg oil over a medium-to-high heat until crisp and golden, and drain on kitchen paper.
  • Make the salad by cutting the cucumber into 5mm slices. Dissolve the sugar in the vinegar, toss into the cucumber, and fold in the chilli, coriander, and shallot. Sprinkle with peanuts and fish sauce, and serve with your fried fish cakes.
30 mins
4 serving
This recipe pairs perfectly with the Artwine 'In the Groove' Grüner Veltliner 2019 from Adelaide Hills, Australia.

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