Thai Fishcakes with Sweet and Sour Cucumber Pickle
|Species of protein:
These Thai fishcakes are a great addition to menus as we approach warmer months. A great takeaway option that is sure to excite patrons looking for something different on takeaway menus. Alternatively our Thai fishcakes make a great starter on dine in menus. The cucumber pickle adds an authentic Southeast Asian touch. Scale up and keep the fishcakes warm in the oven ready for service.
Recipe and image courtesy Olive magazine
For our Thai fishcakes with sweet and sour cucumber pickle we use Capensis Hake married fillets deep skinned.
Wild Sea frozen Hake fillets. Deep skinned and individually wrapped.
Pacific West hake fillets skinless
- 1 egg white
- 1 lime leaf, shredded (or zest from ½ a lime)
- 1 red chilli, seeded and finely chopped
- 1 tbsp coriander leaves, plus extra to serve
- 1 tbsp Thai red curry paste
- 1/2 cucumber, diced
- ½ lemongrass stalk, finely chopped
- 1½ tsp palm or soft brown sugar
- 2 shallots, finely chopped
- 2 tbsp sesame seeds
- 2 tsp fish sauce
- 50g caster sugar
- 50g green beans, thinly sliced into rounds
- 50ml white wine vinegar
- Pacific West Capensis Hake married fillets skinless
- sunflower oil for frying
For the Thai fishcakes with sweet and sour cucumber pickle
Put the hake, curry paste, fish sauce, sugar, lime leaf, egg white, lemongrass and coriander in a food processor with a tiny pinch of salt. Whizz to a smooth paste, then stir in the chopped beans and chilli, before shaping the mixture into about 18 small patties. Sprinkle both sides with some sesame seeds, then arrange on trays lined with baking paper, and chill for an hour to firm up. Meanwhile, gently heat the vinegar and sugar with 1 tbsp water until the sugar has dissolved. Boil for 1 minute, then remove from the heat and cool before stirring in the cucumber and shallot. Heat the oven to 160C/fan 140C/gas 3. Heat a good layer of oil in a large frying pan and fry the fishcakes, a few at a time, until golden on both sides. Transfer to the oven to finish off, then keep warm while you fry the rest. Pile onto a platter scattered with more coriander, with the cucumber pickle alongside.
Wild caught, Caught in the clean cold waters of the south Atlantic, Sustainable MSC certified fisheryVIEW PRODUCT