Thai-style fish cakes

Recipe from: 1/20/1999 12:00:00 AM
Ingredients 20
Servings 4
Time

Ingredients

  • 500
    g
    boned white fish
  • 10
    ml
    chopped fresh ginger
  • 2
    spring onions, chopped
  • 2
    cloves garlic, peeled
  • 20
    ml
    chopped lemon grass
  • 1
    fresh red chilli, seeded (or more to taste)
  • 30
    ml
    fish sauce
  • 5
    ml
    sugar
  • 2
    eggs
  • 20
    ml
    lime juice
  • 20
    ml
    cornflour
  • sunflower oil for shallow frying
  • THAI DRESSING
  • 15
    ml
    sesame oil
  • 1
    clove garlic, chopped
  • 85
    ml
    soy sauce
  • 30
    ml
    lime juice
  • 15
    ml
    brown sugar
  • 2
    red chillies, chopped
  • 5
    ml
    each fish sauce and very finely chopped lemon grass
 

Method

 
Place fish, ginger, spring onion, garlic, lemon grass and chilli in a food processor and blend. Add fish sauce, sugar, eggs, lime juice and cornflour and process until blended. Shape mixture into rounded patties. Heat oil in a frying pan and fry patties on both sides until golden and firm to the touch. Remove and drain. Serve with Thai garlic and chilli dressing or a hot, spicy sauce. THAI DRESSING: Mix all ingredients thoroughly in a saucepan and leave over low heat for 10 minutes, to allow lemon grass to infuse. Strain into a bottle and store for up to 2 weeks in the refrigerator.
 

Read more on: fish/seafood  |  shallow-fry
 

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