1 Review

I used a pound of Pollock, used 1 tablespoon of dried coriander, substituted crumbled garlic triskets for the bread crumbs and flour, and used rice flour instead of cornflour. I pan fried them in coconut oil which gave them a nice accent. Very tasty with a predominant curry flavor and aroma. I will make these again.

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Chef Smig52 September 05, 2009
Thai Fish Cakes