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Features for "Thai Fish Cakes (1)"
Served as main course. Non-vegetarian dish.
Ingredients for "Thai Fish Cakes (1)" (Click here for measurement conversion) 2 lb Red-fish Fillets
1 Egg lightly beaten
2 Tablespoon Chopped fresh Coriander
2 teaspoon Caster (fine) Sugar
3 1/2 oz Green Beans, finely sliced
Oil for frying
Red Curry paste
1 Red (Spanish) Onion chopped
3 Cloves Garlic crushed
2 Tablespoon Chopped fresh Lemon Grass
2 teaspoon Chopped fresh Coriander Root
2 teaspoon Dried Chili flakes
1 teaspoon Grated Lime rind
1/2 teaspoon Shrimp paste
3 teaspoon Paprika
1/2 teaspoon Turmeric
1/2 teaspoon Cumin Seeds
Method for "Thai Fish Cakes (1)"
Remove bones from fish. Blend or process fish, egg, coriander, sugar and red curry paste until mixed and smooth. Combine fix mixture and beans in bowl and mix well. Roll 2 level tablespoons of fish mixture into a ball, then flatten slightly. Repeat with remaining mixture. Just before serving, deep-fry fish cakes in hot oil until well browned and cooked, drain on absorbent paper. Serve with sweet chili sauce if desired.
Comments
Serves: 6
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