Author Notes
Bring the unexpected. The nights may be getting cooler but that doesn’t mean you can’t bring the heat! Impress your friends with this shareable appetizer. —Coley @ Coley Cooks
Ingredients
- For the Fish Cakes:
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1 pound
skinless barramundi fillets, cut into large chunks
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2 tablespoons
red curry paste
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4
kaffir lime leaves, finely chopped
-
1
egg
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1 teaspoon
fish sauce
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1 teaspoon
corn starch
-
1/2 cup
thinly sliced Chinese long beans or green beans
-
Vegetable oil, for frying
- For the Cucumber Relish:
-
2 tablespoons
white sugar
-
2 tablespoons
fish sauce
-
2 tablespoons
white vinegar
-
1
medium cucumber, peeled, seeded and diced
-
1-2
Thai bird chiles, thinly sliced
-
1
shallot, minced
-
2 tablespoons
finely minced cilantro
-
Crushed peanuts, for garnish, optional
Directions
-
Place the barramundi pieces, curry paste, kaffir lime leaves, egg white, fish sauce and cornstarch into the bowl of a food processor. Pulse a few times to break everything up, scrape down the sides, then let it run until it forms a smooth puree, about one minute. Stir in the sliced Chinese long beans, then cover and place in the refrigerator while you prepare the cucumber relish.
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Whisk together the sugar, fish sauce and vinegar in a medium bowl until the sugar has fully dis-solved. Add the cucumber, chiles, shallot and cilantro and toss to combine. Pour into a serving bowl and top with crushed peanuts if desired.
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Rub your hands with a little bit of oil, then form the mixture into approximately 18 small patties. Heat 1/4 inch of vegetable oil in a large frying pan over medium-high heat. Fry the patties in batches until golden brown on both sides, then transfer to paper towels to drain.
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Transfer the fish cakes to a platter with the bowl of cucumber relish on the side. Serve immediately.
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