December 15, 2015

Jarad’s Thai Fish Cakes

Ingredients: Paste
• 25 g fresh garlic cloves, peeled
• 4 small birds eye chilies (more or less for heat preference)
• 25 g fresh lemongrass, cut fine
• 25 g palm sugar, cut fine
• 5 g shrimp paste
• 20 g coriander roots and stem, cut fine
• 20 g tamarind paste
• 1 lime, juice
• 2 tbsp fish sauce

Ingredients: Fish Cakes
• 1 kg of white fish
• 2 eggs
• 2 tbsp of rice flour
• Paste from mortar and pestle
• 2 large Kaffir lime leaves, shredded fine
• 5 beans, chopped fine

Method: Paste
In a mortar and pestle, add all in except lime and fish sauce and pestle into a paste, then add the liquids.

Method: Fish Cakes
In a food processor, blend fish, eggs, rice flour and paste until smooth. Transfer to a bowl and add the Kaffir lime leaves and beans. Stir thoroughly. Then, using a large spoon and knife, portion to desired size into hot oil and deep fry until brown.

Serving suggestions:
Serve with Som Tum (green paw paw salad) and jasmine rice for a light meal or serve with dip in sauce for an entrée or cocktail party offering.
Makes approx. 30 pieces.


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