Recipes
Thai Fish Cakes With Hot Peanut Dip
Servings |
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Ingredients
- 350 grams white fish fillet without skin
- 1 tsp Thai fish sauce
- 2 tbsp Thai red curry paste
- 1 tbsp lime juice
- 1 Garlic Clove crushed
- 4 kaffir lime leaves
- 1 egg white
- 3 tbsp coriander diced
- 1 pinch Salt
- 1 pinch pepper
- Salad leaves
- cooking oil
For the peanut dip
- 1 red chili deseeded and finely chopped
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 3 tbsp peanut butter
- 4 tbsp coconut milk
Ingredients
For the peanut dip
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Instructions
- In a food processor, combine the fish fillet (you can roughly chop it), the fish sauce, red curry paste, lime juice, garlic, lime leaves and egg white.
- Blend until it becomes a paste.
- Add the coriander and blend again.
- Using your hands, shape the mixture into ten balls and then flatten them into fat discs.
- In hot oil, fry the fishcakes on each side until golden.
- Place them in a bowl lined with a paper towel to drain.
For the dressing
- Combine all the ingredients in a pan.
- Set the pan over medium heat on a stove and stir until they are well mixed.
- Take the dip off the stove.
- Serve the fishcakes on a bed of the salad leaves and with a bowl of the dip.