Fish cakes  subsequent to dipping sauce (Tord man plaa)

Fish cakes subsequent to dipping sauce (Tord man plaa)

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Mouth-watering Asian flavours spring to animatronics in this tasty fish cake meal.

The ingredient of Fish cakes subsequent to dipping sauce (Tord man plaa)

  1. 600g white-fleshed fish fillets (such as perch, snapper or bream)
  2. 1/3 cup basic Thai red curry paste (see related recipe)
  3. 1/4 cup (60ml) fish sauce
  4. 1 egg, lightly beaten
  5. 50g rice flour
  6. 2 tsp baking powder
  7. 1 tbsp grated palm sugar
  8. 10 kaffir lime leaves, finely shredded
  9. 8 snake beans, thinly sliced
  10. Vegetable oil, for deep-frying
  11. Betel leaves, optional, to serve
  12. 1 tbsp white wine vinegar
  13. 60g caster sugar
  14. 1/2 tsp chilli powder
  15. 2 tbsp roasted unsalted peanuts, chopped
  16. 1/2 (90g) Lebanese cucumber, seeded, finely chopped
  17. 1/4 cup loosely packed coriander leaves, coarsely chopped

The instruction how to make Fish cakes subsequent to dipping sauce (Tord man plaa)

  1. For sauce, count 100ml water, vinegar and sugar in a small saucepan and protest on top of higher than low heat until dissolved. addition heat to medium and boil for 3-4 minutes or until condensed abbreviated by 1/2. separate from heat, cool to room temperature, subsequently next disquiet in steadfast ingredients.
  2. Using a food processor, process fish fillets until smooth. Transfer to a bowl and accumulate unshakable ingredients, except oil, subsequently next using a wooden spoon, toss around until without difficulty combined.
  3. Using moistened fingers, form heaped tablespoonfuls of fish blend into cakes.
  4. One-third fill a wok or deep fryer once oil and heat to 160u00b0C subsequently next deep-fry fish cakes, in batches, for 5 minutes or until golden. Drain regarding a paper towel-lined tray. utility hurriedly behind betel leaves, if using and dipping sauce.

Nutritions of Fish cakes subsequent to dipping sauce (Tord man plaa)

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