adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Thai fishcakes
0 Likes
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Delight with Thai fishcakes for a crowd.
Ingredients:
  • Peanut oil, to shallow-fry
  • 500g firm white fish fillets (such as ling), coarsely chopped
  • 1 garlic clove, quartered
  • 3 makrut lime leaves, centre veins removed, finely shredded
  • 40.00 ml coarsely chopped fresh coriander
  • 24.40 gm fish sauce
  • 21.00 gm red curry paste
  • Pinch of salt
  • 5 (about 30g) green beans, thinly sliced
  • 60g (1/4 cup) white sugar
  • 60ml (1/4 cup) fresh lime juice
  • 24.40 gm fish sauce, extra
  • 1/2 Lebanese cucumber, deseeded, finely chopped
  • 1 small fresh red birdseye chilli, deseeded, thinly sliced
  • Makrut lime leaves, extra, to garnish
Instructions:
  • In a food processor, combine fish and garlic until finely chopped. Add lime leaves, coriander, fish sauce, curry paste, and salt; process until mixed. Transfer mixture to a bowl, add beans, and stir to combine. Shape into 12 equal portions, form 6cm patties with wet hands, then place on a plate.
  • Begin by heating oil in a large frying pan over high heat, then adjust to medium heat. Cook half of the patties for 2 minutes on each side or until they are nicely browned and fully cooked. Place them on a paper towel-lined plate. Repeat the process with the remaining patties, making sure to reheat the pan between batches.
  • In a small saucepan over medium heat, blend the sugar, lime juice, and fish sauce until the sugar dissolves. Remove from heat and mix in the cucumber and chili.
  • Present the fishcakes on a beautiful platter, top them with fresh lime leaves, and serve with a side of cucumber dipping sauce for a delightful experience.

Similar Recipes