|
These wonderful small fish cakes
are very familiar and popular appetizer. They are usually
accompanied with Thai beer.
Ingredients
- white fish fillets (cod) -
300g/11 oz, cut into chunks
- green beans - 50g/2 oz, sliced
- fish sauce - 30ml/2 tbsp
- coriander - 15ml/1 tbsp, chopped
- cornflour - 30ml/2 tbsp
- red curry paste - 30ml/2 tbsp
- granulated sugar - 5ml/1 tsp
- oil
- egg - 1
- kaffir lime leaves - 3, shredded
- Chinese mustard cress - to
garnish
For the cucumber relish
- cucumber - 1, quartered and
sliced
- Thai coconut/ rice vinegar -
60ml/4 tbsp
- root ginger - 15ml/1 tbsp,
chopped
- sugar - 50g/2 oz
- shallots - 4, sliced
- pickled garlic - 1 head
- water - 60ml/4 tbsp
Method
- First make the cucumber relish.
Bring the sugar, water and vinegar to boil. Stir until the sugar
dissolved , and then remove from the heat and leave it.
- Mix the rest of the relish
ingredients together in a bowl and then pour over the vinegar
mixture.
- Mix the egg, fish and curry
paste in food blend well. Transfer the mixture to a bowl, then add
the rest of the ingredients, except the oil and garnish.
- Mould and shape the mixture
(fish) into cakes (medium size).
- Heat the oil in a wok and fry
the fish cakes for 4-5 minutes until it turn golden brown.
- Remove and drain on a kitchen
paper.
- Garnish with Chinese mustard
cress and serve with the cucumber relish. Makes about 12.
|