|15 min||15 min||4|
|1 tbsp unpacked||Brown sugar|
|1 cup||Cilantro (coriander) (chopped)|
|3 cucumber(s)||Cucumber (halved lengthways)|
|1 tbsp||Fish sauce|
|800 gm||Tuna, bluefin, raw (fillets)|
|1 clove(s)||Garlic (crushed)|
|1 fruit||Lime (wedges)|
|1/4 cup||Lime juice (fresh)|
|2 tbsp||Olive Oil, Extra Virgin|
|2 pepper(s)||Red chili pepper (also chile or chilli) (de-seeded, finely chopped)|
|2 medium shallot(s)||Shallots (peeled, thinly sliced)|
|1 cup||White rice, medium-grain, dry|
Cook the rice in 2 cups of water.
Process fish in a food processor until a coarse paste forms. Transfer to a large bowl. Add garlic, 1 chopped chilli and chopped coriander, then season to taste with salt and pepper. Shape heaped tablespoonfuls of mixture into ‘cakes’.
Using a teaspoon, remove seeds from cucumbers. Discard seeds then slice cucumbers thinly on the diagonal. Place cucumbers, shallots, remaining chilli, lime juice, fish sauce and sugar in a bowl. Cover and refrigerate until ready to serve then gently stir in coriander leaves.
Meanwhile, heat oil in a non-stick frying pan over medium heat. Cook fish cakes, in batches, for 2 minutes each side or until golden and cooked through. Drain on paper towels.
Serve with pickled cucumber, rice and lime wedges.