Thai Snapper Fish Cakes
These addictive fish cakes are delicious served with rice and a green salad, or raw vegetables such as cucumber, cabbage, snow peas or sprouts and lashings of fresh coriander.
The roasted red pepper and mango dipping sauce is aromatic accompaniment (see recipe under sauces and condiments on this website) or the more traditional sweet chilli sauce (this can be homemade by simmering 1 cup of white vinegar, 2-3 chopped fresh chillies and 2-3 tbsp of brown sugar in a pan until thickened).
Ingredients:
300-400g of fresh minced snapper (if you do not have a mincer this can be done roughly by hand with a sharp knife on a plastic chopping board).
1 tbsp Charmaine Solomon Thai Red Curry Paste
1 egg
1 tbsp corn or rice flour
1 tbsp fish sauce
2 tbsp oyster sauce
2-3 Kaffir lime leaves finely chopped and stems removed
1 tbsp palm sugar or brown sugar
5 tender green beans very finely sliced
Method:
Combine all ingredients in a bowl and mix thoroughly.
Heat a fry pan and add a tbsp of oil.
Test flavours by forming a small pattie with wet hands and cooking this for 2 minutes each side or just until cooked. By sampling this pattie you can ascertain whether you would like more spice (add more curry paste, more salt, add more fish sauce or sugar).
Once you are happy with the balance of flavours proceed to making sufficient patties to fill cover the pan base
Serve imediately.
Product used in this recipe
Charmaine Solomon Thai Red Curry Paste 260g
