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Seattle, WA.


Thai Halibut Cakes w/ Cucumber Sauce



Halibut Cakes:

  • 2 lb halibut filets
  • 12 oz fresh string cooked beans, finely chopped
  • 2 onions, finely chopped
  • 2 stalks lemon grass, very finely diced
  • 4 T cilantro, finely diced
  • 2 red bell peppers, finely minced
  • 6 T fish sauce (nam pla)
  • 4 eggs
  • 8 T cornstarch
  • 1 t sugar
  • oil for frying

Cucumber Sauce:

  • 4 cucumbers
  • 1/2 C sugar
  • 4 C boiling water
  • 2 C white vinegar
  • 2 T sea salt
  • 5-6 serrano, finely chopped
  • 6-8 shallots, finely chopped


The Sauce:

Peel and thinly slice cucumber,place in a boil. In a saucepan dissolve the sugar in the boiling water.Stir in vinegar and salt. Pour the sauce over the cucumber. Sprinkle with the chopped chilis and shallots. Chill.

For the Fish:

Mince the fish. Combine it with the string beans, onion, lemon grass, cilantro, chilis, fish sauce, slightly beaten eggs, cornstarch and sugar. Blend well. Shape fish mixture into 2 inch patties, 1/2 inch thick. In a large saute pan with the olve oil heated add cakes and saute each side until golden brown. Drain on paper towels. Serve fish cakes warm, with cucumber sauce.

Servings: 8

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