Thai fishcakes with dipping sauce
- 09.03.2017
- 1 516
These little fish cakes are perfect for casual entertaining. Serve with the sweet chilli dipping sauce for maximum impact.
Recipe «Thai fishcakes with dipping sauce» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 500g ling fillets, skin removed, chopped, 2 tbsp red curry paste, 1 tbsp fish sauce, 1 egg, lightly beaten, 1 tbsp cornflour , 40g green beans, trimmed, thinly sliced, 4 kaffir lime leaves, spine removed, finely shredded, 1/2 cup vegetable oil, for shallow-frying , 1/2 cup white sugar, 1/4 cup coconut vinegar or white vinegar, 1 tbsp fish sauce, 2 tbsp sweet chilli sauce, 2 tbsp coriander leaves, chopped.
Ingredients:
- 500g ling fillets, skin removed, chopped
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 egg, lightly beaten
- 1 tbsp cornflour
- 40g green beans, trimmed, thinly sliced
- 4 kaffir lime leaves, spine removed, finely shredded
- 1/2 cup vegetable oil, for shallow-frying
- 1/2 cup white sugar
- 1/4 cup coconut vinegar or white vinegar
- 1 tbsp fish sauce
- 2 tbsp sweet chilli sauce
- 2 tbsp coriander leaves, chopped
Instructions
- Make dipping sauce: Combine sugar, vinegar and 1/4 cup water in a saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer, stirring, for 5 minutes or until sugar has dissolved. Stir in fish sauce and sweet chilli sauce. Remove from heat. Cool. Stir in coriander.
- Process fish, curry paste, fish sauce, egg and cornflour in a food processor until just combined. Transfer to a bowl. Stir in beans and lime leaves. Using 1 tablespoonful mixture at a time, shape mixture into twenty 1cm-thick patties.
- Heat oil in a frying pan over medium-high heat. Cook fishcakes, in batches, for 1 to 2 minutes each side or until golden. Serve hot with dipping sauce.