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Thai Fish Cakes with Dipping Sauce

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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These are fish cakes that have a distinct Thai flavour.

I made them from scratch - that is, I minced the fish, and made a dipping sauce with them. All you need is a food processor or similar. No fillers used in this recipe - just pure fish!

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4

450 g firm white fish, roughly chopped
1 tbsp fish sauce
1 tbsp red curry paste
2 tbsp coriander, chopped
1 egg
1 tbsp coconut or brown sugar
40 g green beans, thinly sliced
For the Sweet and Sour sauce
4 tbsp sugar
1 tbsp cold water
3 tbsp white rice vinegar
2 small chilies, finely chopped
1 tbsp Thai fish sauce

For the fish cakes - put the fish, fish sauce, curry paste, coriander, egg, sugar and a large pinch of salt into a food processor.


Process this until smooth.


Transfer into a bowl and add the green beans.

For the dipping sauce
Put the sugar, water and rice vinegar into a small saucepan, and heat this gently until the sugar has dissolved.

Bring it to the boil and simmer for 2 minutes.

Stir in the chilies and fish sauce, and leave to cool.


For the fish
Heat some oil in a fry pan - enough to cover the bottom well.

Divide the fish mix into about 16 - 18 balls.

Flatten them into patties, and fry for a minute or two on each side until golden.

Drain them on a paper towel.

Serve with the dipping sauce.

I served them with mashed potatoes and microwaved broccoli.


#Hot or cold
#Make ahead
I like this Recipe - 5
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