Samstag, 19. Juli 2014
Thai Fish Cakes (Hungry Student Cookbook)
sweis, 02:08h
- 300 g white fish, skinned, boned and chopped very finely
- 1 tsp fresh lime juice, plus lime wedges to serve
- 1 tbsp Thai red curry paste
- 1 spring onion, finely sliced
- 1 tsp sweet chilli sauce, plus extra to serve
- 2 tbsp plain flour
- 1 large egg, beaten
- 75g dried breadcrumbs
- 1 tbsp vegetable oil
1) Place the fish into a bowl and add lime juice, curry paste, spring onion and chilli sauce and stir together well
2) Take a generous tbsp of the mixture and roll into a ball. If the fish is quite wet, give the ball a good squeeze as you form them, to remove any excess water. Flatten the ball and place onto a plate. Repeat. You'll get around 6 fish cakes.
3) Cover plate with cling film and refrigerate for at least 2 hours or overnight.
4) After the fishcakes have been chilled, remove from fridge. Sprinkle flour on one plate, put beaten egg into a shallow bowl and spread bread crumbs on another plate. Coat fishcakes first in flour, than egg and then breadcrumbs, in that order.
5) In a large frying pan, warm oil over medium heat.
6) Cook fishcakes until they are golden, which takes about 4 - 5 min on each side.
7) Serve immediately, with a lime wedge and some chilli sauce.
Note: I also put some fish sauce into step 1)
- 1 tsp fresh lime juice, plus lime wedges to serve
- 1 tbsp Thai red curry paste
- 1 spring onion, finely sliced
- 1 tsp sweet chilli sauce, plus extra to serve
- 2 tbsp plain flour
- 1 large egg, beaten
- 75g dried breadcrumbs
- 1 tbsp vegetable oil
1) Place the fish into a bowl and add lime juice, curry paste, spring onion and chilli sauce and stir together well
2) Take a generous tbsp of the mixture and roll into a ball. If the fish is quite wet, give the ball a good squeeze as you form them, to remove any excess water. Flatten the ball and place onto a plate. Repeat. You'll get around 6 fish cakes.
3) Cover plate with cling film and refrigerate for at least 2 hours or overnight.
4) After the fishcakes have been chilled, remove from fridge. Sprinkle flour on one plate, put beaten egg into a shallow bowl and spread bread crumbs on another plate. Coat fishcakes first in flour, than egg and then breadcrumbs, in that order.
5) In a large frying pan, warm oil over medium heat.
6) Cook fishcakes until they are golden, which takes about 4 - 5 min on each side.
7) Serve immediately, with a lime wedge and some chilli sauce.
Note: I also put some fish sauce into step 1)
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