Appetizer for 12
Thai Fish Cakes
These Thai fish cakes mix white fish with curry paste and egg, then pan-fry until firm.
$1.09per serving $
25 minstart to table
12servings
Ingredients
- 1 lb / 500g white fish fillets
- 3 tbsp red curry paste
- 1 tbsp cilantro/coriander leaves
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 egg
- 1/4 cup rice flour
- 6 green beans (optional)
- 5 tbsp oil
- sweet chilli sauce
- cilantro/coriander leaves
- lime wedges
Steps
- Finely chop the white fish and green beans.
- Mix the fish, beans, curry paste, cilantro, fish sauce, lime juice, egg, and rice flour in a bowl.
- Shape the mixture into 12 small cakes.
- Heat the oil in a 12-inch skillet over medium heat for 2 minutes.
- Fry the cakes in batches for 3 to 4 minutes per side, until firm and the fish reaches 145 F.
- Serve the cakes with sweet chili sauce, cilantro, and lime wedges.
Main ingredient on sale this week? See what to make with tuna steak, mahi, halibut, trout on sale.
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