Monday, April 10, 2017

Thai fish cakes


Making a new special for the pre Easter weekly specials.
This is quite a big batch which made 20 x 45gm cakes.


  • 750 grams white flesh fish
  • 1 Tbs Thai red curry paste
  • 30gm crushed ginger
  • 30 ml fish sauce
  • 1 Tbs palm sugar or if you don't have it use brown sugar
  • 1 to 2 eggs
  • 6 Kaffir lime leaves
  • finely sliced snake beans or chopped shallots

 Put the fish, 2/3 of the curry paste, ginger, sugar, 2/3 of the fish sauce and the egg into a food processor and blend until smooth.
Test a small bit of the mix in your deep fryer and when it's cooked taste to see if there is enough fish sauce (which provides the salt to the cakes) and curry paste. add a bit more if needed.

Add the finely shredded lime leaves and the shallots or snake beans. Form into fish cakes 45 to 60 grams. deep fry in hot oil, turning them over in the fryer so they cook evenly on both sides.

Serve with sweet chilli dipping sauce.



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