r the sauce.
Chop fish fillets roughly, place in a
ix juice of lime, thai fish sauce, sweet chili sauce, and
he fish sauce, curry paste, lime juice, garlic, kaffir lime leaves, salt
br>Mix all ingredients for fish cakes together (except oil and lemon
1. Blend Fish, coriander leaves, lime juice, spring
excess water in the fish, the recipe will come out runny
Cut fish into 1/2-inch pieces.
easpoons smoky barbecue sauce) Adjust salt and pepper to taste. Refrigerate
Combine egg, lemon juice, onion, mustard, salt, pepper and parsely; toss with fish.
Add enough cornflake crumbs to bind together.
Shape fish into cakes.
Roll each cake in remaining cornflake crumbs to coat the OUTSIDE.
Melt butter with 1 tbsp oil in frypan.
Add fish cakes; cook until crisp and browned.
Transfer to heated platter, or keep in warm oven until ready to serve.
If desired, recipe can be doubled to feed more people.
Combine fish with 1 1/2 tbsp water, curry paste, fish sauce, sugar and a large pinch of salt. Add green beans and mix until combined. Form into 20 small cakes, around 2 inch long by 1/3 inch wide. Chill for 10 mins.
Meanwhile, to make the pickles, combine all ingredients in a bowl.
Lightly coat a nonstick frying pan with oil and place over high heat. Working in batches, cook fish cakes for 3 mins, flipping halfway. Serve with spicy pickles.
De-bone fish and dice into small cubes (
e heat and cook the fish for five minutes a side
erve.
Make the Fish Cakes: Put the fish in a food processor
eat eggs, matzo meal, coarse salt, and white pepper in large
Season aioli to taste with salt and pepper. (Can be made
Poach the fish fillets with the carrot, onion,
ith paper towels.
Cut fish into 1/2 inch pieces
roiler to high. Place the fish on an oiled foil-lined
For the fish cake mixture, place fish, curry paste, onions, fish sauce and juice
immer, cover, and cook until fish flakes easily with a fork