Fish Recipes
THAI STYLE FISH CAKES
Directions
Step 1
Place the fish in a food processor and process until smooth. Add the coriander, cornflour, fish sauce, sweet chilli sauce and egg, and process until well combined.
Step 2
Transfer the fish mixture to a large bowl. Add the shallot and beans and stir until well combined. Heat the oil in a large frying pan over medium heat. Place 4 egg rings in the pan. Divide the fish mixture into 8 equal portions. Press 1 portion into each egg ring. Cook for 4 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining fish mixture, reheating the pan between batches.
Step 3
Meanwhile, to make the herb & peanut salad, place the Asian salad mix, coriander, peanuts, oil and lime juice in a large bowl and gently toss until just combined.
Step 4
Divide the fish cakes and salad among serving plates. Serve with lime wedges and extra sweet chilli sauce.
Note's
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Ingredients
- 500g firm white fish fillets (such as ling), coarsely chopped
- 1/2 cup fresh coriander leaves
- 35g (1/4 cup) cornflour
- 2 tbsp fish sauce
- 2 tbsp sweet chilli sauce
- 1 egg, lightly whisked
- 3 green shallots, ends trimmed, finely chopped
- 50g green beans, finely chopped
- 80ml (1/3 cup) vegetable oil
- Lime wedges, to serve
- Sweet chilli sauce, extra, to serve
Herb & peanut salad
- 50g Asian salad mix
- 1/2 cup fresh coriander leaves
- 2 tbsp roasted peanuts, chopped
- 2 tbsp olive oil
- 2 tsp fresh lime juice
Menu info
- Total: 10 mins
- Prep: 10 mins
- Servings: 1