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)
- 600g white-fleshed fish fillets (such as perch, snapper or bream)
- 1/3 cup basic Thai red curry paste (see related recipe)
- 1/4 cup (60ml) fish sauce
- 1 egg, lightly beaten
- 50g rice flour
- 2 tsp baking powder
- 1 tbsp grated palm sugar
- 10 kaffir lime leaves, finely shredded
- 8 snake beans, thinly sliced
- Vegetable oil, for deep-frying
- Betel leaves, optional, to serve
- 1 tbsp white wine vinegar
- 60g caster sugar
- 1/2 tsp chilli powder
- 2 tbsp roasted unsalted peanuts, chopped
- 1/2 (90g) Lebanese cucumber, seeded, finely chopped
- 1/4 cup loosely packed coriander leaves, coarsely chopped
The instruction how to make Fish cakes subsequent to dipping sauce (Tord man plaa)
- 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.
- 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.
- Using moistened fingers, form heaped tablespoonfuls of fish blend into cakes.
- 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)calories: