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Recipe

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Thai fish cake

By: Just cooking
Region: Thai
Dish:Non Vegetarian - Appetizers/Snacks

Ingredients

400g white fish fillets
1red chillies, de-seeded and chopped
1 teaspoon Thai red curry paste
2 garlic cloves, chopped
2-3 tablespoons chopped corriander
3 spring onions, finely chopped
1 stalk of lemon grass, white part only, finley chopped
2 tbsp fish sauce
1 tbsp light soy sauce
4 tbsp coconut milk
1 egg beaten
Ground nut or sunflower oil for frying
For the Thai cucumber salad
1 cucumber peeled, halved lengthways and de-seeded
35g caster sugar
50ml rice vinegar (or white wine vinegar)
1 chilli,deseeded and finely diced
1/4 of a red onion. finely chopped
2 tbsp chopped fresh corriander
40g unsalted peanuts, chopped
1/2 tbsp fish sauce

Directions

First make the cucumber pickle. Place the sugar and vinegar into a saucepan and place over a medium heat. Allow to boil and let the sugar dissolve. Once the sugar has dissolved remove from the heat and allow to cool fully.
Once cooled add the corriander, red onion, fish sauce and chilli. Slice the cucumber into thin slices and toss through the vinegar mix, Add the peanuts and set aside.
Cut the fish into small pieces. Place the pepper, chillies, coriander, spring onions, garlic, lemongrass, cocnut milk, soy sauce and fish sauce into a food processor and blend to a paste.
Add the fish pieces and egg to the paste and blend well.
Shape the mix into small cakes and place on a tray lined with baking parchment.
Cover with clingfilm and place in the fridge for at least 1 hour.
When ready to cook half -fill a heavy-based frying pan with the oil and heat over a medium to high heat.
Carefully place the fish cakes into the hot oil. Fry until crisp and brown, turning once during cooking. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. You may have to do this in batches.
Serve with the cucumber pickle and sweet chilli dipping sauce.

Comments

You can spice these tasty little cakes up as much as you like. Just add more chilli if you wish!
I have adapted this recipe from a great one from Anthony Worral Thompson
Serves 4 as a starter

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