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Thai Fishcakes with Green Beans

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    Posted: 21 September 2015 at 11:09

This is another interesting recipe from Linda Stephen’s Complete Book of Thai Cooking. Among her notes she says, “There are many versions---spicy or mild, deep-fried or pan fried, with curry or without…..” This one is on the mild side, pan fried. Although it would likely go nicely with a curry sauce, they cakes are moist and flavorful all on their own. She suggests serving them with cucumber relish (see below).

Lime leaves are totally unavailable here, so I subbed the zest of a whole lime, and that worked out just fine. If you don’t care for cilantro, use broad-leaved parsley instead, upping the quantity a bit.

Thai Fishcakes with Green Beans

12-16 oz fish filets (cod, halibut, or similar) cut in 1” pieces
1 tbls fish sauce
2 tsp red curry paste
1 egg, lightly beaten
1 tbls cornstarch
1 tsp granulated sugar
¾ cup finely sliced green beans
¼ cup chopped fresh cilantro
3 lime leaves, deveined & shredded
Oil for pan frying

Pat fish dry. Chop coarsely in food processor. Go easy; you don’t want a puree.

Add fish sauce, curry paste, egg, cornstarch & sugar. Pulse to combine. Transfer mixture to a bowl. Add the beans, cilantro & lime leaves. Combine thoroughly.

Shape into 20 patties (about 1 tablespoon each), wetting fingers as necessary.

In a large skillet, heat a film of oil over medium-high heat. Pan-fry patties in batches, 2-2 ½ minutes per side, until golden brown. Drain on paper towels.

Serve warm or at room temperature. Note: I had leftovers cold from the fridge, and they were even good that way.

Spicy Cucumber Relish

¼ cup rice vinegar
2 tbls granulated sugar
2 tbls water
1 tsp fish sauce
1 ½ cups thinly sliced English cucumbers*
¼ cup finely chopped carrot
2 shallots, thinly sliced
1 tbls chopped fresh cilantro leaves
½ tsp chopped fresh red chilies
2 tbls chopped peanuts

In a small saucepan, combine vinegar, sugar, water and fish sauce. Bring to a boil and stir until sugar dissolves. Remove from heat and let cool for 20 minutes.

In a bowl, combine cucumber, carrot, shallots, cilantro, chilies and peanuts. Add cooled sauce and stir to combine.




But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 21 September 2015 at 11:35
It sounds good, except for the green beans, one of my least favored foods.
I do like snow peas and sugar snap peas, but they are in a separate genus.
The green beans can just be left out.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 22 September 2015 at 06:57
I would sub rather than leave them out, Drinks. Notice that there is no binder, other than the egg. The paper-thin slices of green bean help hold the cakes together.

Snow peas would be a good substitute, I reckon.
But we hae meat and we can eat
And sae the Lord be thanket
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