Thai fish cakes

Готовим Fish Thai fish cakes

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Lables: Gluten free Lactose free Milk free Wheat free
  1. Make dipping sauce: Combine 1/2 cup cold water, vinegar and sugar in a small saucepan over low heat. Cooking, stirring, for 4 minutes or until sugar is dissolved. Bring to a simmer. Cook for 5 minutes or until slightly syrupy. Remove from heat. Add cucumber, chilli, fish sauce and peanuts. Stir to combine. Set aside to cool.
  2. Grease and line a large baking tray. Place fish, curry paste, fish sauce, egg and sugar in a food processor. Process until well combined. Transfer to a bowl. Add beans and kaffir lime. Stir to combine.
  3. Using 2 tablespoons of mixture at a time, shape mixture into sixteen 2cm-thick patties. Place on prepared tray. Cover and refrigerate for 1 hour, if time permits.
  4. One-third fill a wok with oil. Heat over medium heat until hot. Cook fish cakes, in batches, turning, for 5 minutes or until golden and cooked through. Serve with dipping sauce.

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500g skinless redfish fillets, bones removed, roughly chopped
2 tbsp red curry paste
2 tbsp fish sauce
1 egg
1 tsp white sugar
4 snake beans, trimmed, chopped
3 kaffir lime leaves, spine removed, finely shredded
vegetable oil, for deep-frying
1/4 cup white vinegar
1/3 cup white sugar
1/2 Lebanese cucumber, deseeded, finely chopped
1 long red chilli, deseeded, finely chopped
2 tsp fish sauce
2 tbsp roasted peanuts, finely chopped

Adv

Autors
Preparation time
1:25
Cooking time
25
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Fish
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