he other half for the sauce.
Chop fish fillets roughly, place
Refrigerate mixture for 30 minutes.
Form mixture into 2\" fish cakes, there
ix juice of lime, thai fish sauce, sweet chili sauce, and
efrigerated).
Place all ingredients for the curry aioli in a
Using on/off turns, chop fish to coarse paste (small pieces
food processor with the fish sauce, curry paste, lime juice
1. Blend Fish, coriander leaves, lime juice, spring
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.
For the fish cake mixture, place fish, curry paste, onions, fish sauce and juice in
aste, lime leaves, green onions, fish sauce and lime juice until
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.
Cook the rice in a large saucepan of water, following the package instructions. Drain and cool.
Transfer the rice to a large bowl with the remaining ingredients and half of the crumbs. Season to taste and mix well.
Shape the mixture into 8 even-sized patties. Coat in the remaining crumbs and allow to chill for 15 mins.
Heat the oil in a large skillet over medium heat. Cook the fish cakes for 2-3 mins each side, until golden and crisp. Drain on a paper towels. Serve with salad and sauce.