Thai Style Barramundi Fish Cakes with Cucumber Relish

30m Prep

20m Cook

Serves 4-6

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For the fish cakes

  • 16 oz The Better Fish® Barramundi Simply Skinless Fillets, cut into large chunks
  • 2 tablespoons red curry paste
  • 4 kaffir lime leaves, finely chopped
  • 1 egg
  • 1 teaspoon fish sauce
  • 1 teaspoon corn starch
  • ½ 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)

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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. Recipe by Nicole Gaffney.


Step 1
Place the Barramundi pieces, curry paste, kaffir lime leaves, egg white, fish sauce and corn starch 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.

Step 2
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.

Step 3
Rub your hands with a little bit of oil, then form the mixture into approximately 18 small patties. Heat ¼ 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.

Step 4
Transfer the fish cakes to a platter with the bowl of cucumber relish on the side. Serve immediately.

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