Fish cakes with dipping sauce (Tord man plaa)
- 09.03.2017
- 1 874
Mouth-watering Asian flavours spring to life in this tasty fish cake meal.
Recipe «Fish cakes with dipping sauce (Tord man plaa)» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 600g white-fleshed fish fillets, 1/3 cup basic Thai red curry paste, 1/4 cup fish sauce, 1 egg, lightly beaten, 50g rice flour , 2 tsp baking powder, 1 tbsp grated palm sugar, 10 kaffir lime leaves, finely shredded , 8 snake beans, thinly sliced, Vegetable oil, for deep-frying, Betel leaves, optional, to serve, 1 tbsp white wine vinegar, 60g caster sugar, 1/2 tsp chilli powder, 2 tbsp roasted unsalted peanuts, chopped, 1/2 Lebanese cucumber, seeded, finely chopped.
Ingredients:
- 600g white-fleshed fish fillets
- 1/3 cup basic Thai red curry paste
- 1/4 cup fish sauce
- 1 egg, lightly beaten
- 50g rice flour
- 2 tsp baking powder
- 1 tbsp grated palm sugar
- 10 kaffir lime leaves, finely shredded
- 8 snake beans, thinly sliced
- Vegetable oil, for deep-frying
- Betel leaves, optional, to serve
- 1 tbsp white wine vinegar
- 60g caster sugar
- 1/2 tsp chilli powder
- 2 tbsp roasted unsalted peanuts, chopped
- 1/2 Lebanese cucumber, seeded, finely chopped
- 1/4 cup loosely packed coriander leaves, coarsely chopped
Instructions
- For sauce, combine 100ml water, vinegar and sugar in a small saucepan and stir over low heat until dissolved. Increase heat to medium and boil for 3-4 minutes or until reduced by 1/ Remove from heat, cool to room temperature, then stir in remaining ingredients.
- Using a food processor, process fish fillets until smooth. Transfer to a bowl and add remaining ingredients, except oil, then using a wooden spoon, stir until well combined.
- Using moistened fingers, form heaped tablespoonfuls of fish mixture into cakes.
- One-third fill a wok or deep fryer with oil and heat to 160°C then deep-fry fish cakes, in batches, for 5 minutes or until golden. Drain on a paper towel-lined tray. Serve immediately with betel leaves, if using and dipping sauce.