FoodReference.com (Since 1999)

 

Recipe Section - Over 10,000 Recipes

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Appetizer RecipesSeafood Appetizers pg 2 >  Thai Fish Cakes with Sauce

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

THAI FISH CAKES WITH DIPPING SAUCE

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

 

INGREDIENTS

    • 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
     

DIRECTIONS

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.
 

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
 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages