Thai Fishcake
Pecies of tough, tasty grilled fish mixed with great aroma from lemon leaves, eryngium and beans dipped in sour sweet chilli sauce. It's amazing.
Ingredients
Making the fishcake
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Fish meat 750.0 g
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Thai Red curry paste 60.0 g
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Sugar 20.0 g
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Egg 2.0 piece
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Long bean (Sliced) 200.0 g
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Lime leaves (Finely sliced) 1.0 g
Make the dipping sauce
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Soybean Oil 30.0 g
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Garlic, chopped 50.0 g
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Shallot chopped 30.0 g
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Big Red chili, chopped 50.0 g
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Palm sugar 50.0 g
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Salt 8.0 g
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Water 30.0 g
Serving
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Cucumber cut into small pieces 50.0 g
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Roasted Peanut (Smashed) 5.0 g
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Fried Thai Basil leaves (optional)
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Salad leaves (optional)
Preparation
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Making the fishcake
- Bring all the ingredients in a mixing bowl and mix well. Add the long beans and lime leaves, rub well and keep refrigerated.
- Heat the oil and deep fry fish meat until both side slightly brown colour. Take out and drain the excess oil.
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Make the dipping sauce
- Heat the pan. Add soybean oil, garlic, shallot, red chilli ands tir fry until the garlic is brown colour. Add palm sugars, salt, and water then continue to boil until thick. Set aside. Once the sauce is cool down add Knorr lime Powder and mix well.
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Serving
- Serve fish cake with cucumber, chilli sauce and peanut as a dipping sauce. Decorate with fried basil and salad leaves.
