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RECIPES
THAI FISH CAKES
Serves 6-8 as part of an appetiser
INGREDIENTS
600g white fish fillets, such as barramundi,
snapper and red fish fillets
2 tablespoons Thai red curry paste
1 tablespoon fish sauce
2 teaspoons white sugar
1 egg white
2 kaffir lime leaves, finely shredded
80g green beans, finely sliced
Dipping sauce
½ cup sugar
L cup white vinegar
1 tablespoon fish sauce
½ Lebanese cucumber, seeded and finely diced
1 long red chilli, finely chopped
METHOD
1. To make the dipping sauce; combine
sugar, vinegar and 2 tablespoons cold
water into a small saucepan. Stir over
medium high heat until sugar has
dissolved. Stir in fish sauce and cool
completely. Just before serving, stir
through cucumber and chilli.
2. Dice fish into large cubes and place
into the bowl of a food processor along
with curry paste, fish sauce, white sugar
and egg whites. Using the pulse button,
process ingredients until mixture is
smooth.
3. Tip mixture into a bowl and mix through
finely shredded kaffir lime leaves and
sliced green beans.
4. Wet hands with cold water and form
fish cake mixture into flat round shapes
3-4cm wide and place onto a lined
baking tray.
5. Fill deep fryer with 4 litres of oil. Preheat
to 180°C. Place 6-8 fishcakes into the hot
oil and cook 2-3 minutes or until golden
brown. Remove and drain on paper
towel. Repeat with remaining fish cakes,
making sure to reheat the oil between
batches.
Serve with dipping sauce and lime wedges.