- 800g white fish fillets (see Notes)
- 1 clove garlic, crushed
- 2 red birdseye chillies, seeded, finely chopped
- 2 tablespoons chopped coriander
- 3 Lebanese cucumbers, halved lengthways
- 2 shallots, peeled, thinly sliced
- 1/4 cup (60ml) lime juice (about 1 lime)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 cup coriander leaves
- 2 tablespoons vegetable oil
- Steamed jasmine rice, to serve
- Lime wedges, to serve
- Step 1Process fish in a food processor until a coarse paste forms. Transfer to a large bowl. Add garlic, 1 chopped chilli and chopped coriander, then season to taste with salt and pepper. Shape heaped tablespoonfuls of mixture into ‘cakes’.
- Step 2Using a teaspoon, remove seeds from cucumbers. Discard seeds then slice cucumbers thinly on the diagonal. Place cucumbers, shallots, remaining chilli, lime juice, fish sauce and sugar in a bowl. Cover and refrigerate until ready to serve then gently stir in coriander leaves.
- Step 3Meanwhile, heat oil in a non-stick frying pan over medium heat. Cook fish cakes, in batches, for 2 minutes each side or until golden and cooked through. Drain on paper towels. Serve with pickled cucumber, steamed rice and lime wedges.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
All nutrition values are per serve
* In Thailand, redfish is the variety of fish traditionally used to make fish cakes.
- Author: Michelle Noerianto
- Image credit: Andrew Lehmann
- Publication: Notebook: