he other half for the sauce.
Chop fish fillets roughly, place
ix juice of lime, thai fish sauce, sweet chili sauce, and
efrigerated).
Place all ingredients for the curry aioli in a
food processor with the fish sauce, curry paste, lime juice
Remove all bones and skin from fish.
Cut fish into small chunks and mince in food processor or blender.
While blending, add flour and salt, then gradually add cream and milk.
Dough should be light and fluffy.
Add spices.
Form mixture into small flat cakes and brown in greased pan until golden on both sides.
1. Blend Fish, coriander leaves, lime juice, spring
f crumbs to a bowl for fish cakes and reserve remaining 1 1
f excess water in the fish, the recipe will come out runny
roiler to high. Place the fish on an oiled foil-lined
Cut fish into 1/2-inch pieces.
aste, lime leaves, green onions, fish sauce and lime juice until
For the fish cake mixture, place fish, curry paste, onions, fish sauce and juice in
Refrigerate mixture for 30 minutes.
Form mixture into 2\" fish cakes, there
bsp curry paste and cook for 1 min, or until fragrant
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.
n medium heat. Cook the fish for about 3 mins each side
e heat and cook the fish for five minutes a side (10
De-bone fish and dice into small cubes (
Poach the fish fillets with the carrot, onion,
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.