Spicy Thai Fish Cakes
- Ready In:
- 1 lb white fish fillet
- 1 red chili peppers or 1 green chili pepper, de-seeded and chopped finely
- 2 ounces green beans, chopped very finely
- 2 spring onions, chopped finely
- 2 tablespoons coriander leaves, and roots chopped finely
- 1 tablespoon Thai fish sauce
- 4 -5 fresh kaffir lime leaves, finely shredded or 1 tablespoon fresh lime juice
- 1⁄2 - 1 tablespoon Thai red curry paste, more if you like it really hot
- oil (for frying)
- Cut the fish into chunks, put in your food processor with the rest of the ingredients, except the oil, and blend using the on/off technique until you have a minced texture but not a paste.
- Remove from the food-processor bowl to another dish.
- Take approx a dessert spoon full of the fish mix, with wet hands form into balls then flatten them with the palm of your hand into cakes.
- Leave them in the fridge, covered, to firm up for an hour or more.
- When ready to cook, heat up the oil and fry the little cakes about 1 minute on each side.
- Drain on paper kitchen towel.
- Serve with a Thai dipping sauce**There several recipes on the site.
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These were a big hit last night! I didn't have chili peppers so I just used ordinary bell pepper. I also used soy sauce in lieu fo fish sauce and I had no lime. I therefore used a bit extra curry paste. I took black mustard seeds, 2 whole cloves and some sesame seeds, toasted them in a hot dry pan, and then crushed them in my pestle and mortar. I then added spices such as ginger, tumeric, cinammon and salt and pepper. I too, added some corn flour, white flour and a beaten egg to hold everything together. I used a white fish called Coley but I like to cook it first. (bake it on a lightly greased pan for about 15 minutes, 180C/350F) Then I broke it up and mixed it with the spices. I also floured them prior to frying them.
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