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.

1. Step 1 Place the barramundi pieces, curry paste, kaffir lime leaves, egg white, fish sauce and cornstarch 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.
2. 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.
3. Step 3 Rub your hands with a little bit of oil, then form the mixture into approximately 18 small patties. Heat 1/4 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.
4. Step 4 Transfer the fish cakes to a platter with the bowl of cucumber relish on the side. Serve immediately.

RecipesAll recipesTasty SnacksThai Style Barramundi Fish Cakes with Cucumber Relish