Jul 012010
 

The trick is not to over process the fish so the fish cakes are not rubbery.

Ingredients

500g white fish fillets (cheap fish will do) diced
1 jar Under The Pickle Tree Red Curry Paste
A good pinch of chilli powder
2 tablespoons fish sauce
1 tablespoons palm sugar
½ bunch of coriander leaves
4-5 green snake beans, finely chopped
1 egg

Method

Process the ingredients in a food processor for just a couple of minutes until the fish is coarsely blended with all the other ingredients.

With wet palms, shape into small balls.

In a wok, heat oil until it is beginning to bubble. Then cook the fishcakes in small batches until they float to the top and are golden brown.

To create the basil garnish, wash and carefully dry the Thai basil leaves. Fry for a few seconds in a hot wok. Drain on paper towel. Caution – make sure the basil is really dry or it will spit like crazy.

Enjoy these fish cakes alone or as a meal with rice and vegetables.

Author

Kelly Meredith
Panton Hill

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