Thai-Style Fishcakes with Cucumber Smacked Noodles

Introduction

Thai cuisine is renowned for its vibrant flavors, aromatic herbs, and fresh ingredients. One of the most popular Thai dishes is fishcakes, which are typically made from a combination of white fish, herbs, and spices. In this recipe, we will elevate the classic fishcake by pairing it with refreshing cucumber smacked noodles, creating a harmonious blend of textures and flavors.

Ingredients

For the Fishcakes:

* 1 pound white fish fillets (such as tilapia, cod, or snapper)
* 1 onion, chopped
* 2 cloves garlic, minced
* 1/2 cup chopped cilantro
* 1/4 cup chopped mint
* 1 teaspoon red curry paste
* 1 egg, beaten
* 1/2 cup breadcrumbs
* 1 tablespoon fish sauce
* 1 teaspoon sugar
* Salt and pepper to taste

For the Cucumber Smacked Noodles:

* 1 cucumber, thinly sliced
* 1 cup rice noodles
* 1/2 cup sweet and sour sauce
* 1/4 cup soy sauce
* 1 tablespoon sesame oil
* 1 teaspoon ground ginger
* 1/4 cup chopped peanuts

Instructions

1. Make the Fishcakes:

In a food processor, combine the fish fillets, onion, garlic, cilantro, mint, curry paste, egg, breadcrumbs, fish sauce, sugar, salt, and pepper. Pulse until the mixture is finely chopped but still has some texture.

Form the mixture into 1-inch patties and refrigerate for at least 30 minutes.

2. Prepare the Cucumber Smacked Noodles:

In a large bowl, combine the cucumber, rice noodles, sweet and sour sauce, soy sauce, sesame oil, and ground ginger. Cover and refrigerate for at least 30 minutes, or up to overnight.

3. Fry the Fishcakes:

Heat a large skillet over medium heat. Add oil and carefully place the fishcakes in the pan. Cook for 3-4 minutes per side, or until golden brown and cooked through.

4. Serve the Dish:

Place a bed of cucumber smacked noodles on a plate. Top with the fried fishcakes and sprinkle with chopped peanuts. Serve immediately.

Tips:

* For a crispier fishcake, double-fry them. Pan-fry them once, then let them cool. Heat the oil again and fry them a second time for extra crispiness.
* Use any type of white fish you prefer. Some popular choices include tilapia, cod, snapper, or basa.
* Adjust the spiciness by adding more or less red curry paste to the fishcake mixture.
* Don't overmix the fishcake mixture, as this can make them tough.
* If you don't have rice noodles, you can use any other type of noodle, such as ramen or udon.

Conclusion

Thai-style fishcakes with cucumber smacked noodles is a delightful fusion dish that combines the vibrant flavors of Thailand with the refreshing crunch of cucumbers. Whether you're a seasoned Thai food enthusiast or a newcomer to its culinary wonders, this dish will surely captivate your taste buds.