02 August, 2010

Thai Fish Cake


  • 500gm firm white fish fillet ( I used mackarel)
  • 4 kaffir lime leaves, finely shredded
  • 1 tablespoon chopped fresh asian basil (I used vietnamese mint (kesum))
  • 2 tablespoon red curry paste
  • 100gm green beans, finely sliced
  • 2 spring onions, finely chopped
  • oil for shallow-frying


  • Place the fish fillet in food processor and process for 20 seconds, or until smooth.
  • Add lime leaves, basil and curry paste, and process again for another 10 seconds.
  • Transfer the fish mixture to a large bowl, add green beans and spring onion, and mix well.
  • With wet hands, form flattish patties of 2 tablespoon of the mixture.
  • Heat oil and fry the fish cake until they are golden brown.
  • Serve with cucumber dipping sauce.

To make cucumber dipping sauce:

  • Combine 1 lebanese cucumber finely chopped, 3 tablespoons sweet chilli sauce, 2 tablespoons vinegar, 1 tablespoon chopped unsalted roasted peanuts and 1 tablespoon choped fresh coriender.

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