r the sauce.
Chop fish fillets roughly, place in
ix juice of lime, thai fish sauce, sweet chili sauce, and
br>Mix all ingredients for fish cakes together (except oil and lemon
food processor with the fish sauce, curry paste, lime juice
f excess water in the fish, the recipe will come out runny
1. Blend Fish, coriander leaves, lime juice, spring
br>Form mixture into 2\" fish cakes, there should be about 12
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.
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
aste, lime leaves, green onions, fish sauce and lime juice until
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.
food processor and add fish. Pulse until just combined. Roll
De-bone fish and dice into small cubes (
Poach the fish fillets with the carrot, onion,
erve.
Make the Fish Cakes: Put the fish in a food processor
Using on/off turns, chop fish to coarse paste (small pieces
br>Combine 1/2 the fish, 1/2 the shrimp, coconut
ith plastic wrap. Coarsely grind fish in processor. Add next 8