Day 16, Thai Fish Cakes

A good way to use your left over steamed fish from the day before is to make thai fish cakes.  Last weekend, friends came over to visit and one of them is Thai, and she made the mildest and yet spicy sauce for the fish cake that they brought with them.  During work, we had a lot of fresh filet of pollack fish that was left, so we had to think of what we can do with the rest besides making a salad out of it.
And we ended up with thai fish cakes.  Below is a recipe that I used:

500     grams     pollock fillets, skinned and cut into chunks

THAI FISH CAKES

1         tbs          fish sauce
1         tsp          red curry paste
1         tbs          chopped coriander
1         tbs          chopped parsley
1         pc           egg
2         tbs          spring onions, chopped
1         tsp          cayenne pepper
oil for pan frying

Sweet and Sour Cucumber Dipping Sauce

25    ml    cane vinegar
5      tbs    thai sweet chili sauce
1      tbs    fish sauce (nom pia)
50    grams   finely chopped cucumber
2      pcs   bird´s eye chili, thinly sliced
1      pc    small onion, finely chopped

Place all the ingredients for the fish cakes in a food processor for 3 minutes.  Add some water if needed.
Take out the fish cake mix and place it in a bowl.  Mold the fish cakes into small patties and pan fry in  oil on a hot pan.

In a small bowl, mixed all the ingredients for the sauce except for the cucumber.  Mixed it well then add the cucumber.

Place the fried fish cakes on a serving platter and serve with sweet and sour cucumber dipping sauce.  This can be serve as an appetizer or eaten with a steamed rice.