Difficulty: Moderate
Ingredients / Shopping List
Thai fish cake
- 700 grams of whiting fillet
- thirty five grams of fish sauce
- thirty five grams of thai red curry paste
- twenty grams of contemporary coriander, chopped
- one hundred thirty grams of egg
- fifteen grams of castor sugar
- one pinch of salt
- fifty grams of breadcrumbs
- eighty milliliters of water
- seventy grams of spring onions, finely sliced
- ninety grams of inexperienced beans, finely shredded
- a pair of red chillies, finely shredded
- ten milliliters of juice
- five grams of lemongrass, chopped
- twenty milliliters of sunflower-seed oil, for frying
Sweet chili dip
- eighty five milliliters of vino vinegar
- twenty five milliliters of water
- one hundred seventy five grams of castor sugar
- twelve grams of fish sauce
- one red chili, finely shredded
- 1/2 garlic
- one teaspoons of contemporary ginger, finely shredded
- one pinch of salt
- one pinch of amylum
Dosage
- Place the whiting fillets during a food liquidiser and blitz into a sleek paste. Add all the remaining ingredients aside from the sunflower-seed oil and blend well
- Weigh the combination into 80g parts then roll every portion into a ball
- Place every ball on a board and flatten gently with the palm of your hand, so each ball is became a burger-shaped patty
- Heat the sunflower-seed oil during a serious primarily based pan and fry the fish cakes for five minutes on all sides. Transfer the cakes to a preheated kitchen appliance set to 165°C/gas mark 3 and cook for an extra five minutes
- For the dip, combine the water and amylum along to dilute the amylum. Place all the remaining ingredients during a pan and produce to the boil
- Once boiling, whisk within the water and amylum resolution and boil for one more 1-2 minutes. Serve with the Thai fish cakes
Also see other Thai food.
Sweet chille dip fish cakes (Thai Cusine)
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Oleh
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