Thai Fish Cakes

Thai Fish Cakes
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Thai Fish cakes
  1. 500g orange roughy fish fillets, uncooked
  2. 250g green prawns, shelled
  3. 1 egg beaten
  4. 3 tbs cornflour
  5. 1 tbs fish sauce
  6. 3 tsp red curry paste
  7. 1/2 cup fresh coriander leaves
  8. 2 Kaffir lime leaves, thinly chopped
  9. Knob of fresh ginger grated
  10. Juice of 1 lime
  11. Coconut oil for cooking
Dipping Sauce
  1. 1 cup white wine vinegar
  2. 1/2 cup caster sugar
  3. Pinch of salt
  4. 1 chilli, chopped (optional)
  5. 2 cloves of garlic, grated
  6. Knob of ginger, grated
  7. 1/2 cup fresh pineapple finely chopped
For the Thai Fish Cakes
  1. Process the fish and prawns in a food processor.
  2. Add the egg, cornflour, fish sauce, curry paste, coriander, Kaffir lime leaves and process until combined.
  3. Form mixture into large patties using a spoon or wet hands.
  4. Heat the coconut oil in a large frying pan.
  5. Fry patties and turn when golden brown. Remove when cooked and drain.
  6. Serve with dipping sauce.
For the Dipping Sauce
  1. Combine all ingredients in a bowl, mix thoroughly. Serve with fish cakes.
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