Fish cakes

Recipe from: 2/1/2006 12:00:00 AM

Ingredients 9
Servings 1
Minutes 30 mins


Serving Change
  • 1
    boneless fish fillets
  • 1
    bunch spring onions, finely chopped
  • 2
    cloves garlic, crushed
  • 65
    (1/4 cup) coarsely chopped fresh coriander
  • 30
    (2T) red curry paste
  • 1
  • 65
    (1/4 cup) coconut milk
  • 1000
    Oil, for shallow-frying
  • 90
    (1/3 cup) soy sauce, reduced


30 mins
Blend or process fish, onion, garlic, coriander, curry paste, egg and coconut milk until just combined.
Using your hands, shape heaped tablespoons of fish mixture into cakes.
Place cakes on tray, cover and refrigerate for 30 minutes.
Heat oil in a large frying pan.
Shallow-fry fish cakes, in batches, for about 3 minutes, or until lightly browned on both sides.
Don't over-cook, or fish cakes will become rubbery.
Drain on absorbent paper.

Read more on: fish/seafood  |  deep-fry

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