food processor with the fish sauce, curry paste, lime juice
Cut the fish into chunks, put in your
he coconut mik, soy sauce, fish sauce, lime juice, palm sugar
edium-high heat. Add the Thai red curry paste. Stir-fry
br>Mix juice of lime, thai fish sauce, sweet chili sauce, and
elp this, too.
Add Thai fish sauce.
When the meat
immer and stir in the Thai fish sauce, brown sugar, chilies, coconut
uice, fresh cilantro, brown sugar, Thai fish sauce, chili paste and garlic
1. Blend Fish, coriander leaves, lime juice, spring
arge bowl.
Process the fish until pasty and then the
inutes.
Add the sugar, Thai fish sauce, parsley, garlic and pepper
With a mortar and pestle, grind together ground peppercorns and garlic. Add cilantro and work into a paste. Stir in soy sauce (or fish sauce) and vegetable oil until evenly mixed. This may, also, be done in a small food processor or food grinder. Keeps up to 4 days.
In a 1-gallon ziplock bag, combine marinade and chicken, pork or fish pieces, messaging to evenly coat; chill 1-2 hours or overnight. Please, don't forget to season with salt before grillling.
For a compatible dipping sauce, see recipe #457035.
ut condiments: chile-vinegar sauce recipe#425009, 1/2 cucumber - sliced
Pad Thai:.
Soak rice noodles in
dd the curry paste and fish sauce, and cook, stirring, for
nd combine with the peppercorns, fish sauce, soy sauce and sugar
s the brown sugar and fish sauces to the simmering sauce
en-baking a whole fish, but you can just
Finely chop fish (may use blender or food processor, or just good chopping skills).
Add curry paste through lime juice. Process or mix with your hands until finely ground and blended.
Using lightly floured hands, form about 12 small patties. Chill patties 2 hours or until firm (if you have time).
Heat deep-frying pan over high heat, add oil and fry fish cakes a few at a time. Turning carefully until browned. Drain on paper towels.
Serve alone, or will a cool sauce. I like sour cream. A cucumber relish would also be yummy.
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.