I'm a recipe collector, so this is going to be my digital kitchen. posting recipes that I love and some that I recently tried.
Friday
Thai Salmon Fish Cakes ~ CHH
Fishcakes like you've never tasted before - try those chilli-spiked savoury bites.
Level of difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serves 4
Ingredients:
5 garlic cloves, chopped
3 fresh red chillies, seeds removed, chopped
2 lemon grass stalks, chopped
3 coriander roots
1 piece of fresh root ginger (2cm), or galangal
1 large shallot, or small onion
1 tsp kaffir lime peel
1 tbsp Salt
1 tbsp white peppercorns
For the fishcakes:
500g salmon fillet, skin removed
1 tsp Thai red curry paste (found at Sultan Center)
1 egg
2 tbsp nam pla (Thai fish sauce)
1 tbsp caster sugar
2 tbsp cornflour
1 tsp fresh lime juice
2 kaffir lime leaves, shredded
1 tsp salt and pepper, or to taste
1 litre vegetable oil, for deep-frying
4 tbsp sweet soy sauce, or soy vinegar dressing, to serve
For the soy dressing:
2 tbsp light soy sauce
2 tbsp Sesame Oil
1 tbsp vinegar
1 tbsp nam pla (Thai fish sauce)
1 tsp chopped coriander
1 green chilli, seeds removed, chopped
Method:
Using a food processor, blend all the ingredients for the Thai red curry paste until smooth. Set aside while you make the rest of the dish.
Cut the salmon into small cubes and mix with 1 tsp Thai red curry paste and the egg. Stir in the rest of the ingredients and beat well. Shape into small patties.
Heat the oil in a wok and deep fry the fish cakes a few at a time for about 4-5 minutes, until they’re crisp and golden. Remove from the oil and drain well on absorbent kitchen paper. Serves straight away with chilli sauce or the soy dressing
To make the dressing, whisk all the ingredients together, taste for seasoning and serve with the hot fishcakes.
Enjoy....
Labels:
appetizer,
cakes,
chef,
chili,
Ching He Huang,
Cilantro/Coriander,
condiments/dip/sauce,
dinner,
easy,
Fry,
galangal root,
garlic,
ginger,
kaffir lime,
main dish,
soy sauce,
Thai,
vinegar
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2 comments:
The best fish cakes are at Busaba Eathai in London. The sauce they use is sweet chilli sauce, soy, vinegar, chopped cucumbers and peanuts. Myabe a bit of nam pla.
I want a fish burger..
I'm seriously in the mood for one right now.
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