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Thai Fish Cake

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Submitted by leigh_stacie

YIELD

4 servings

PREP

35 min

COOK

20 min

READY

55 min

Ingredients

fish
2 907.2
POUNDS G FISH
minced
1 5
TEASPOON ML SALT
½ 118
CUP ML RED CURRY PASTE *
1 1
EACH EACH EGGS
1 15
TABLESPOON ML NIBAN DASHI
Nam pla *
1 237
CUP ML GREEN BEANS
finely chopped
2 2
EACH EACH BASIL
finely chopped *
1x
VEGETABLE VEGETABLE OIL *
Cucumber salad
1 237
CUP ML ENGLISH CUCUMBER
cut in fourths &amp, sliced
3 3
EACH EACH SHALLOTS
thinly sliced *
1 1
EACH EACH RED CHILI PEPPERS
hot, sliced *
2 3E+1
TABLESPOONS ML SUGAR
1 15
TABLESPOON ML VINEGAR
1 5
TEASPOON ML SALT
½ 118
CUP ML WATER
hot

Directions

Fish:

In food processor mix to a paste the fish, salt, curry paste, egg and nam pla.

Form paste into balls with hand.

Fold in green bean and basil.

Flatten each piece into 2 inch circles.

Heat oil over medium heat.

Fry fish until light golden in color.

Dry on paper towel. Serve with cucumber salad.

Salad:

In a serving bowl, arrange cucumber, shallot and chile in layers.

Mix sugar, vinegar and salt. Add hot water; stir until sugar dissolves.

Pour over cucumber mixture.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 321g (11.3 oz)
Amount per Serving
Calories 318 14% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 237mg 79%
Sodium 1498mg 62%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 111g
Vitamin A 12% Vitamin C 9%
Calcium 16% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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