Thai Fish Cake
Yield
4 servingsPrep
35 minCook
20 minReady
55 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| fish | |||
| 2 | pounds |
fish
minced |
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
red curry paste
|
*
|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
Niban Dashi
Nam pla |
* |
| 1 | cup |
green beans
finely chopped |
|
| 2 | each |
basil
finely chopped |
*
|
| 1x | Vegetable |
vegetable oil
|
*
|
| Cucumber salad | |||
| 1 | cup |
english cucumber
cut in fourths &, sliced |
|
| 3 | each |
shallots
thinly sliced |
*
|
| 1 | each |
red chili peppers
hot, sliced |
*
|
| 2 | tablespoons |
sugar
|
|
| 1 | tablespoon |
vinegar
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
water
hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| fish | |||
| 907.2 | g |
fish
minced |
|
| 5 | ml |
salt
|
|
| 118 | ml |
red curry paste
|
*
|
| 1 | each |
eggs
|
|
| 15 | ml |
Niban Dashi
Nam pla |
* |
| 237 | ml |
green beans
finely chopped |
|
| 2 | each |
basil
finely chopped |
*
|
|
vegetable oil
|
*
|
||
| Cucumber salad | |||
| 237 | ml |
english cucumber
cut in fourths &, sliced |
|
| 3 | each |
shallots
thinly sliced |
*
|
| 1 | each |
red chili peppers
hot, sliced |
*
|
| 3E+1 | ml |
sugar
|
|
| 15 | ml |
vinegar
|
|
| 5 | ml |
salt
|
|
| 118 | 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.
