|
|
|
|
|
| |
|
|
Thai fish cakes
Fish cakes are a popular appetizer and snack in Thailand.
In this recipe, delicately spiced fish cakes are served
with sweet chili sauce for dipping. |
|
 |
 |
Mince
the fish |
 |
Place
10 oz (300g) roughly chopped firm white fish fillets into
a food processor or blender and pulse until smooth. Add
1½ teaspoons red
curry paste, 1 minced (crushed) garlic clove, 1 tablespoon
fish sauce, 2 tablespoons
cornstarch and 1 egg white and pulse until well combined.
|
|
|
| |
|
Chop
the other ingredients
|
|
| |
Finely chop 2 kaffir lime leaves and thinly slice
1 scallion (spring onion). If you have trouble
tracking down kaffir lime leaves, use 1 teaspoon
of finely chopped fresh lime zest as a reasonable
substitute.
|
|
|
|
|
|
Mix
all ingredients together |
|
|
|
Transfer
the fish mixture, kaffir lime leaves and scallion into
a bowl and stir to combine. Cover and refrigerate for
15 minutes. |
|
Form
the mixture into patties
|
|
| |
Divide
the mixture into 6 equal portions and shape each
with wet hands into flat round patties.
|
|
|
|
|
|
Heat
1 tablespoon canola or peanut oil in a frying pan over
a medium heat. Cook 3 fish cakes for 3 minutes on each
side until golden brown. Remove to a serving plate and
cook the remaining 3 fish cakes. (If you have a large
enough frying pan you can cook all the fish cakes at the
same time.) |
|
Serve
with sweet chili sauce
|
|
| |
Serve
the fish cakes warm or at room temperature with
sweet chili sauce for dipping.
|
|
|
|
|
|
|
 |
|
|
