Thai Fish Cakes recipe
information
Bursting with flavours of chillies, lime and lemon grass, these little fish cakes make a wonderful starter or light lunch dish.
ingredients
450 g (1 lb) cod or haddock fillets
3 spring onions, sliced
1 lemon grass stalk, finely chopped
30 ml (2 tbsp) chopped fresh coriander
30 ml (2 tbsp) Thai red curry paste
1 fresh green chilli, seeded and chopped
10 ml (2 tsp) grated lime rind
15 ml (1 tbsp) lime juice
30 ml (2 tbsp) groundnut oil
salt
crisp lettuce leaves, shredded
spring onions, fresh red chilli slices, coriander sprigs and lime "wedges, to serve
3 spring onions, sliced
1 lemon grass stalk, finely chopped
30 ml (2 tbsp) chopped fresh coriander
30 ml (2 tbsp) Thai red curry paste
1 fresh green chilli, seeded and chopped
10 ml (2 tsp) grated lime rind
15 ml (1 tbsp) lime juice
30 ml (2 tbsp) groundnut oil
salt
crisp lettuce leaves, shredded
spring onions, fresh red chilli slices, coriander sprigs and lime "wedges, to serve
method
1. Cut the fish into chunks, then place them in a blender or food processor.
2. Add the spring onions, lemon grass, coriander, curry paste, chilli, lime rind and juice to the fish. Season with salt. Process until finely minced.
3. using lightly floured hands, divide the mixture into 16 pieces and shape each one into a small cake about 4 cm (l 1/2 in) across. Place the fish cakes on a plate, cover with clear film and chill for about 2 hours until firm.
4. Heat a wok over a high heat until hot. Add the oil and swirl it around. Fry the fish cakes, a few at a time, for 6 - 8 minutes, turning them over carefully until evenly browned. Drain each batch on kitchen paper and keep hot while you are cooking the remainder. Serve on a bed of crisp lettuce leaves with shredded spring onions, red chilli slices, fresh coriander sprigs and lime wedges.
2. Add the spring onions, lemon grass, coriander, curry paste, chilli, lime rind and juice to the fish. Season with salt. Process until finely minced.
3. using lightly floured hands, divide the mixture into 16 pieces and shape each one into a small cake about 4 cm (l 1/2 in) across. Place the fish cakes on a plate, cover with clear film and chill for about 2 hours until firm.
4. Heat a wok over a high heat until hot. Add the oil and swirl it around. Fry the fish cakes, a few at a time, for 6 - 8 minutes, turning them over carefully until evenly browned. Drain each batch on kitchen paper and keep hot while you are cooking the remainder. Serve on a bed of crisp lettuce leaves with shredded spring onions, red chilli slices, fresh coriander sprigs and lime wedges.
serving amount
serves 4
rate this recipe
9.6
out of 10
5 users have helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
