Easiest Way to Make Award-winning thai fish cakes and cucumber dip

Hey everyone, it's John, welcome to my recipe site. Today, we're going to make a special dish, Simple Way to Make Homemade thai fish cakes and cucumber dip. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from thai fish cakes and cucumber dip, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare thai fish cakes and cucumber dip delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must prepare a few components. You can cook thai fish cakes and cucumber dip using 18 ingredients and 7 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make thai fish cakes and cucumber dip:

1. 450 grams skinless boneless white fish fillets (haddock, pollock, cod or ling)
2. 1 tbsp thai fish sauce
3. 1 tbsp red curry paste
4. 1 strip shredded lime zest
5. 1 tbsp chopped coriander
6. 1 egg
7. 1 tsp muscavado sugar
8. 1 pinch salt
9. 40 grams french or asian green beans, blanched then sliced into 1/2cm thick rounds
10. 1 vegetable oil, for cooking
11. 75 ml water
12. 150 ml rice wine vinegar
13. 150 grams caster sugar
14. 1 large deseeded and finely chopped red chilli
15. 1/4 finely diced onion
16. 1 small finely diced carrot
17. 1 large english cucumber
18. 1 lime cut into wedges

Steps to make to make thai fish cakes and cucumber dip

1. Remove any sinew from the fish fillets and cut into 1 inch chunks. In a large food processor blitz all the ingredients together apart from the green beans. Put the fish mixture into a bowl then mix in the green beans.
2. Wet your hands with cold water and shape the mix into 8 patties around 1.5 cm in thickness. Lay them on a grease-proof or cling filmed lined tray or a plate, cover and chill in the fridge for 30 minutes or until ready to cook.
3. To cook, preheat your oven to 200C and heat a non-stick frying pan to a medium heat. Add a splash of vegetable oil and sear the fish cakes for 30 seconds on both sides. Transfer to a baking sheet and cook in the oven for 5 minutes or until the fish cakes are just firm then remove and drain on some kitchen towel.
4. To make the cucumber dip: Put all ingredients except the cucumber into a sauce pan and bring to a simmer. Cook gently for two minutes then pour the pickling liquid into a bowl. Leave to cool to room temperature.
5. Take a speed peeler and remove all the skin off the cucumber. Next, peel long, thin strips off all sides of the cucumber down to the seeds, discarding the centre.
6. Place the ribbons in the bowl of pickling liquid. Push the ribbons down into the liquid to cover then cling film the bowl and chill until cold in the fridge.
7. To serve: Arrange the fish cakes on a serving plate with a pot of the cucumber dip, garnish with lime wedges and scatter with any remaining coriander leaves.

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So that's going to wrap this up for this special food Easiest Way to Prepare Perfect thai fish cakes and cucumber dip. Thank you very much for reading. I am confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!