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Appetizer RecipesSeafood Appetizers pg 2 >  Thai Fish Cakes with Sauce



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East Meets West: Celebrity Charity Cookbook
by Barbara Jayson, Jenny de Montfort



    • 500g/ 1 lb 2oz fish fillets
    • half red pepper; chopped
    • 2 red chillies, chopped
    • 2 tbsp coriander
    • 3 spring onions, finely chopped
    • 2 cloves garlic, chopped
    • 1 stalk lemon grass, tender part only, chopped
    • 1 tbsp fish sauce
    • 125ml/ 4fl oz coconut milk
    • 1 whole egg
    • 125g/ 4½ oz string beans
    • vegetable oil


Cut the fish into small pieces Place the pepper; chillies, coriander spring onions, garlic, lemon grass and fish sauce into a food processor bowl and blend to a paste.

Add the fish pieces to the paste and blend well. Mix to a smooth paste with added coconut milk and egg.

Place the mixture in a bowl Slice the beans finely into 3mm and stir into fish paste. Chill in a refrigerator overnight or for at least 2 hours.

Heat oil in the frying pan Shape chilled paste into small patties with the help of a spoon. Fry in the oil until crisp and brown, turning once. Drain on the kitchen paper. Serve with Thai Dipping Sauce.


    • 300ml/ half a pint light soy sauce
    • 2 tbsp sesame oil
    • 1 tbsp honey
    • 4 spring onions, diced
    • 2 cloves garlic, finely chopped
    • 2 chillies, finely shredded
    • 2 tsp grated fresh ginger

Mix all the ingredients together


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