Thai Fishcakes with Peanut Dip
(1)
25 minutes
This is an easy fishcake recipe using Thai flavourings that creates a wonderful snack and peanut sauce to dip them into.
redwine
4 people made this
Ingredients
Serves: 3
- 350g white fish fillet without skin
- 1 teaspoon Thai fish sauce
- 2 tablespoons Thai red curry paste
- 1 tablespoon lime juice
- 1 garlic clove, crushed
- 4 dried kaffir lime leaves
- 1 egg white
- 3 tablespoons coriander, diced
- vegetable oil for cooking
- 1 pinch salt and pepper, to taste
- fresh salad leaves to serve
- peanut dip
- 1 small red chilli
- 1 tablespoon light soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 3 tablespoons chunky peanut butter
- 4 tablespoons coconut milk
Directions
Preparation:15min ›
Cook:10min ›
Ready in:25min
- Put the fish fillet in a food processor with the fish sauce, red curry paste, lime juice, garlic, lime leaves and egg white and process the ingredients until a smooth paste forms.
- Stir in the fresh coriander and process the paste again until mixed. Divide the mixture into 8-10 pieces and roll into balls. Flatten the balls to make round patties and set aside.
- To make the peanut dip halve and deseed the chilli then dice finely. Place in a small saucepan with the rest of the dip ingredients and heat gently stirring continuously until blended. Season to taste.
- Heat the oil in a frying pan and cook the fishcakes for 3-4 minutes each side until golden brown. Drain on paper towel and serve hot on a bed of salad leaves with the peanut dip.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
0
Easy, tasty and a definite keeper! The sauce alone is worthy of three stars - 02 Jan 2012
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