Sunday, 14 December 2008

Thai Fish Cake

  • 2 cups vegetable oil
  • 1 tablespoon sugar
  • 1/2 tablespoon salt
  • 3 kaffir lime leaves
  • 1/4 cup of thinly sliced dwaft beans
  • 500 grams white fish meat (cod, haddock, hake, etc) , minced or cut into chunks
  • 1 egg
  • 1 tablespoon red curry paste. (Here I used the ready mix paste. You can make your own too)


Cut the fish into small pieces and then grind it up in a food processor, or pound it in a mortar and pestle until it's a paste. Transfer to a large mixing bowl, and add the rest of the ingredients (except the oil). For a more spicy taste, add a bit more red curry paste. Using your hands, knead the mixture until it’s sticky enough to mould it into a disc about 2 inches wide and ½ inch thick. Heat the oil in a wok or frying pan at a medium or high heat. Add the fish cakes and fry until they are golden brown on both sides. Remove the fish cakes with a slotted spoon and drain them on paper towels. Serve with sweet chilli sauce

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