Thai Fish Cakes
2013-08-26 08:26:17
Thai Fish cakes
- 500g orange roughy fish fillets, uncooked
- 250g green prawns, shelled
- 1 egg beaten
- 3 tbs cornflour
- 1 tbs fish sauce
- 3 tsp red curry paste
- 1/2 cup fresh coriander leaves
- 2 Kaffir lime leaves, thinly chopped
- Knob of fresh ginger grated
- Juice of 1 lime
- Coconut oil for cooking
Dipping Sauce
- 1 cup white wine vinegar
- 1/2 cup caster sugar
- Pinch of salt
- 1 chilli, chopped (optional)
- 2 cloves of garlic, grated
- Knob of ginger, grated
- 1/2 cup fresh pineapple finely chopped
For the Thai Fish Cakes
- Process the fish and prawns in a food processor.
- Add the egg, cornflour, fish sauce, curry paste, coriander, Kaffir lime leaves and process until combined.
- Form mixture into large patties using a spoon or wet hands.
- Heat the coconut oil in a large frying pan.
- Fry patties and turn when golden brown. Remove when cooked and drain.
- Serve with dipping sauce.
For the Dipping Sauce
- Combine all ingredients in a bowl, mix thoroughly. Serve with fish cakes.
stylebriefHongKong http://www.stylebriefhongkong.com/
One Response to Thai Fish Cakes