THAI FISHCAKES WITH CUCUMBER SALAD
Another different flavoured fish cake recipe. Serve as an appetiser. I am not mad about fish sauce and tend to substitute light soy sauce. The time includes refrigeration time of 2 - 12 hours.
Provided by Wendys Kitchen
Categories Lunch/Snacks
Time 2h37m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Remove any bones from the fish and cut into small pieces.
- Place the capsicum, chillis, garlic, lemon rind and fish sauce in a food processor and blend to a paste.
- Add the fish pieces and blend well. Add coconut milk and egg.
- Place mixture in a bowl.
- Cut beans into small pieces and stir into the fish paste.
- Chill in refrigerator overnight or for at least two hours.
- Heat oil in a frying pan.
- Use a spoon to shape the fishcakes as the mixture is a bit sticky, and shallow-fry until crisp and brown, turning once.
- Drain on a paper towel.
- Cucumber Salad:.
- Peel cucumber, slice in half lengthways and remove seeds with a spoon.
- Slice thinly.
- Dissolve sugar in vinegar and toss cucumber well in the mixture.
- Sprinkle over finely chopped chillis, crushed peanuts, shallots and coriander leaves.
- Marinate for one hour.
- Sprinkle with fish sauce before serving.
Nutrition Facts : Calories 387.2, Fat 20.9, SaturatedFat 8.8, Cholesterol 126.5, Sodium 709.9, Carbohydrate 22.7, Fiber 4, Sugar 11.2, Protein 30.4
CUCUMBER SALAD WITH THAI SWEET CHILI VINAIGRETTE
Cool, spicy, and sweet.
Provided by maryelle
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt.
- Combine cucumber and onion in a separate bowl. Pour vinegar mixture over cucumber and onion mixture and toss to coat. Refrigerate at least 1 hour. Toss before serving.
Nutrition Facts : Calories 36.4 calories, Carbohydrate 6.5 g, Fat 1.3 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 87.1 mg, Sugar 4 g
THAI FISHCAKES WITH SWEET CHILLI SAUCE
Get your wok hot and your tastebuds jumping with these classic Thai snacks
Provided by John Torode
Categories Starter
Time 30m
Yield Makes 12
Number Of Ingredients 15
Steps:
- Put the salmon, white fish and squid into a food processor, then whizz until smooth. Add the chilli paste and pulse until well mixed. Place all the other ingredients, except the oil, into a large bowl. Add the fish mixture, then knead together for 5 mins until smooth and elastic.
- Shape into small flat discs about 5cm across. Heat a few cms oil in a wok until it shimmers, then fry the fishcakes in batches for 2-3 mins until golden. Drain on kitchen paper. Can be chilled for up to 1 day, then reheated in a hot oven for 5 mins.
- For the chilli sauce, place the vinegar, sugar, 2 tbsp water and the whole chillies in a small saucepan, then bring to the boil. Simmer for 15 mins, then remove from the heat. Place in a food processor and blend until smooth. Strain, saving 1 tsp chilli, then stir in the saved chilli and leave to cool. Will keep in the fridge for up to 1 week. Serve fishcakes with the chilli sauce, cucumber and peanuts.
Nutrition Facts : Calories 85 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Protein 6 grams protein, Sodium 0.5 milligram of sodium
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