- Main
- Appetizer
- Fish
- Thai
- Stovetop
- Food processor
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the cucumber relish
- 1/2 cup
rice vinegar
- 1/3 cup
sugar
- 1/4 tsp
salt
- 1
English cucumber, quartered lengthwise and thinly sliced
- 1
shallot, very thinly sliced
- 1
red chile, thinly sliced (optional)
- 1/4 cup
roasted unsalted peanuts, roughly chopped
- 2 tbsp
cilantro leaves, chopped (optional)
For the fish cakes
- 1 lb
skinless white fish fillets (cod, haddock or tilapia), cut into chunks, patted dry
- 3 tbsp
Thai red curry paste
- 1 tbsp
fish sauce
- 1 tsp
sugar
- 1
egg
- 2 tbsp
cornstarch
- 4
makrut lime leaves, center rib removed, sliced into hairlike shreds
- 4 oz
green beans, cut into very thin rounds
- 1 cup
neutral oil, for frying
- Dairy-free
- Pescatarian
Contains eggs (egg) and fish (fish sauce).
May contain shellfish, depending on the Thai red curry paste: check the label.
Not checked: roasted unsalted peanuts, skinless white fish fillets (cod, haddock or tilapia).
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Make the relish first so it has time to sit. In a small saucepan, combine the rice vinegar, sugar and salt. Warm over medium heat, stirring, just until the sugar dissolves, about 2 minutes. Pour into a bowl and let cool.
5 min
- 1/2 cup rice vinegar
- 1/3 cup sugar
- 1/4 tsp salt
- Step 2
Stir the cucumber, shallot and chile into the cooled syrup. Set aside at room temperature; add the peanuts and cilantro just before serving so they stay crunchy.
5 min
- 1 English cucumber
- 1 shallot
- 1 red chile
- Step 3
Put the fish, red curry paste, fish sauce, sugar, egg and cornstarch in a food processor. Pulse, then run for 30–60 seconds, scraping down once, until you have a sticky, slightly bouncy paste rather than a smooth purée.
3 min
- 1 lb skinless white fish fillets (cod, haddock or tilapia)
- 3 tbsp Thai red curry paste
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 egg
- 2 tbsp cornstarch
- Step 4
Scrape the paste into a bowl and fold in the shredded lime leaves and green beans by hand. For the springiest texture, pick up the mixture and slap it back into the bowl 15–20 times. Cover and chill 20 minutes.
25 min, hands-off
- 4 makrut lime leaves
- 4 oz green beans
- Step 5
With wet hands, shape the mixture into about 16 patties, roughly 2 inches across and 1/2 inch thick, setting them on a plate or tray.
10 min
- Step 6
Heat the oil in a wide skillet over medium heat until about 1/4 inch deep and shimmering (a scrap of the mixture should sizzle steadily on contact). Fry the cakes in batches, without crowding, 2–3 minutes per side, until deep golden and firm and springy to the touch. Drain on paper towels.
15 min
- 1 cup neutral oil, for frying
- Step 7
Stir the peanuts and cilantro into the relish and serve it alongside the warm fish cakes.
2 min
- 1/4 cup roasted unsalted peanuts
- 2 tbsp cilantro leaves
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026