Thai fish cakes with dipping sauce
- 09.03.2017
- 1 005
Grab a few ingredients, then see out the winter with these fast and fragrant Thai fish cakes.
Recipe «Thai fish cakes with dipping sauce» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 110g brown sugar, 2 tbsp white wine vinegar, 2 long red chillies, thinly sliced, 1 lemon, zested, juiced, 1/2 cup torn coriander leaves, plus extra, to serve , 600g boneless flathead fillets or other firm white fish fillets, 2 tbsp Thai red curry paste, 1 egg , 2 cloves garlic, thinly sliced, 2cm piece ginger, roughly chopped, 100g green beans, trimmed, finely chopped, Peanut oil, to shallow-fry, Roasted cashews and steamed jasmine rice, to serve.
Ingredients:
- 110g brown sugar
- 2 tbsp white wine vinegar
- 2 long red chillies, thinly sliced
- 1 lemon, zested, juiced
- 1/2 cup torn coriander leaves, plus extra, to serve
- 600g boneless flathead fillets or other firm white fish fillets
- 2 tbsp Thai red curry paste
- 1 egg
- 2 cloves garlic, thinly sliced
- 2cm piece ginger, roughly chopped
- 100g green beans, trimmed, finely chopped
- Peanut oil, to shallow-fry
- Roasted cashews and steamed jasmine rice, to serve
Instructions
- To make dipping sauce, place sugar, vinegar and 80ml (1/3 cup) water in a saucepan over high heat. Bring to the boil, then cook for 2 minutes or until sugar dissolves. Stir in chillies, lemon zest and juice,and half the coriander. Refrigerate until needed. Makes 180ml (3/4 cup).
- To make fish cakes, process fish, curry paste, egg, garlic and ginger in a food processor until combined. Transfer to a large bowl. Add beans and remaining coriander. Using your hands, combine well. Season with salt and pepper. Divide the mixture into 12 portions and shape into 5cm patties.
- Fill a large frying pan with 3cm of oil and heat over high heat. Cook fish cakes, in 2 batches, for 1 1/2 minutes each side or until cooked through. Drain on paper towel.
- Divide fish cakes among plates and scatter with extra coriander and roasted cashews, if using. Serve with dipping sauce and steamed jasmine rice.