Thai Fish Cakes with Cucumber Relish


Another one of our favorite dishes. These are great appetizers or even light dinner, served with steamed rice or plain salad.


  • 500 grams fish fillet (I have used catfish and tilapia with great success)
  • 2 tbs red curry paste ( I used store bought but if you want to make your own, recipe is below)
  • 1 tbs sugar
  • 1 egg
  • 1 cup string beans, chopped into small pieces
  • 1/3 cup makrut leaves (kaffir lime) sliced thinly or minced
  • oil for frying


  1. Mince fish fillet using a food processor or by hand, using a sharp knife and chopping into very small pieces.
  2. Add the rest of the ingredients and mix well.
  3. Form into patties 2-3 inches in diameter and fry in hot oil until brown. Drain on paper towels.
  4. Serve with cucumber relish.


Cucumber Relish


  • 1 cucumber, peeled and cut into bite size squares
  • 1/3 cup vinegar
  • 2 tbs sugar
  • 1 tsp salt
  • 2 shallots, sliced
  • 1 or 2 bird or thai chillies (labuyo), chopped


  1. In a saucepan, boil vinegar, sugar and salt. Set aside to cool.
  2. In a separate bowl, add cucumbers, shallots and chilies.
  3. Pour cooled vinegar over cucumbers. Serve with fish cakes.

You can use adjust the spiciness by adding or omitting the chilies.  The relish can be served in individual bowls so fish cakes can be “dunked” directly into it  instead.

Thai Red Curry Paste


  • 13 small bird chilies (or as much as you want!)
  • 3 tbs chopped shallots
  • 4 tbs chopped fresh garlic
  • 1 tbs chopped galangal (or ginger)
  • 2 tbs chopped lemon grass (or lemon grass powder)
  • 2 tsp makrut (kaffir lime) rind (have tried key lime, it works but not as strong flavor)
  • 1 tbs coriander rood (or stems)
  • 2 tbs peppercorns
  • 1 tsp shrimp paste (spicy bagoong will work well)
  • 1 tbs coriander seeds
  • 1 tsp cumin seeds


  1. Toast coriander and cumin seeds in a wok for about 5 minutes then grind into powder.
  2. Put the rest of the ingredients into a blender, except shrimp paste, and blend to mix well.
  3. Add coriander and cumin seeds and then the shrimp paste. Blend. You should have about 3/4 cup of paste.

This paste can be stored in  a glass jar in the refrigerator for up to 4 months.

Be Sociable, Share!

Related Posts

Post a Comment