Sunday, May 15, 2011

J's Thai Fish Cakes

J made Thai Fish Cakes this afternoon. After having them last week at the Thai restaurant he was keen to make his own version. Even nicer than the ones last week.


½ kg white-fleshed fish fillets ( I used 6 big salmon fillets)
6-8 kaffir lime leaves, snipped into thin strips with scissors
8 Tbsp. coconut milk
2 Tbsp. fish sauce
1 TBS soy sauce (add more if you dont use the fish sauce)
1 tsp sambal oelek
1 tsp. ground cumin
1 tsp. ground coriander
2 Tbsp sweet chilli sauce
1 onion, chopped
1 thumb-size piece galangal OR ginger, grated
1 red chili, sliced, OR 1/2 tsp. dried crushed chilli Breadcrumbs to thicken

Bunch fresh corriander (keep a few leaves for serving)
1 tbsp lime juice oil for high temp. frying
To SERVE: Thai sweet chilli sauce or Thai dipping sauce, lime wedges, handful fresh coriander.
3 cloves garlic

Fillet ,skin and bone fish, Put everything in blender and blend until smooth, put blend in a bowl add breadcrumbs until desired shaping consistency is achieved, make into small balls and fry on med-low heat, serve with chilli sauce, lime wedges and fresh corriander

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