Thai Fish Cakes Recipe

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Thai Fish Cakes Ingredients

2 lb redfish fillets
1 egg lightly beaten
2 tbsp chopped fresh coriander
2 tsp caster (fine) sugar
3 1/2 oz green beans, finely sliced
1 oil for frying
1 red curry paste
1 small red (spanish) onion chopped
3 cloves garlic crushed
2 tbsp chopped fresh lemon grass
2 tsp chopped fresh coriander root
2 tsp dried chilli flakes
1 tsp grated lime rind
1/2 tsp shrimp paste
3 tsp paprika
1/2 tsp turmeric
1/2 tsp cumin seeds

A Recipe for
Thai Fish Cakes

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This Thai Fish Cakes recipe is one of many in our Asian Category.

Food Tip
To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.

This Recipe for Thai Fish Cakes is one of thousands in the Recipes-to-go Asian Cookbook.

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Thai Fish Cakes Recipe
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This is a recipe for Thai Fish Cakes from the recipe cookbook of Recipes-to-go (Asian)

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

Thai Fish Cakes

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

Thai Fish Cakes Directions

Remove bones from fish. Blend or process fish, egg, coriander, sugar
and red curry paste until mixed and smooth.

Combine fix mixture and beans in bowl and mix well.

Roll 2 level tablespoons of fish mixture into a ball, then flatten
slightly. Repeat with remaining mixture.

Just before serving, deep-fry fish cakes in hot oil until well
browned and cooked, drain on absorbent paper.

Serve with sweet chilli sauce if desired. Serves 6.

Red Curry Paste Blend or process all ingredients until smooth.

Serves: 6

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Thai Fish Cakes Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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