Fish and chips with a twist

Posted: July 31, 2011 in Seafood, Uncategorized
Tags: ,

Occasionally we like to have fish and chips on a Friday night. But as I am on mission empty chest freezer, I decided to make fish and chips at home. We were lucky to receive some beautiful reef fish from friends after a fishing trip up to Cape York. Ethan and I had it baked the night before with some sweet paprika, thyme and lemon but still had another two fillets to use up. I decided to make thai fish cakes and serve them with potato wedges. I used a tablespoon and a half of red curry paste. However I could easily have made it 2 tablespoons as it was fairly mild. Perfect went accompanied with sweet chilli sauce though!

Thai Fish cakes

Recipe By:
Serving Size: 18
Cuisine: Thai
Main Ingredient: Fish
Categories: Seafood

-= Ingredients =-
420 grams roughly chopped fish fillets ; such as snapper or barramundi
2 each egg white
1 1/2 teaspoons red curry paste
1 teaspoon fish sauce
3 finely shredded kaffir lime leaves
3 each green beans ; (about 20g), chopped into 5mm lengths

-= Instructions =-
Place fish in the bowl of a food processor or blender with egg white and process until coarsely chopped and roughly combined. Transfer to a large bowl.

Add curry paste, fish sauce, kaffir lime leaves and green beans and mix together until well combined.

Using damp hands, shape heaped tablespoonfuls of mixture into small flat cakes.

Add enough vegetable oil to a wok to reach a depth of 5cm. Heat over medium-high heat until a small piece of bread sizzles when dropped in. Add 5-6 fish cakes and cook for 3 minutes or until golden and just cooked through. Use a slotted spoon to transfer to a plate lined with paper towel.

Repeat in batches with remaining fish cakes. Serve with lime wedges and cucumber salad, if desired.

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Comments
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