THAI FISH CAKES
An easy and tasty alternative for serving fish. The variations can be endless!
Provided by MEZZIE
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Combine fish, 1/2 cup flour, oyster sauce, sweet chili sauce, fish sauce, brown sugar, cilantro, green onions, and egg in a food processor. Process until well combined. Refrigerate for 30 minutes.
- Shape mixture into patties, and dust with flour.
- Pour enough oil into a heavy skillet to fill the pan with 1/2 inch of oil. Heat over medium-high heat until hot. Fry fish cakes for 8 minutes, turning once, or until golden brown.
Nutrition Facts : Calories 163.8 calories, Carbohydrate 11.9 g, Cholesterol 57.3 mg, Fat 6.9 g, Fiber 0.7 g, Protein 13 g, SaturatedFat 1.1 g, Sodium 155.4 mg, Sugar 2.1 g
THAI FISHCAKES
A Thai fishcake recipe that uses a method for getting air into the mixture for a lighter cake
Provided by sammyandmel
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Into a food processor put the garlic, ginger, lemongrass, spring onion, chilli, coriander and the tbsp oil. Pulse until it is well chopped up.
- Add the fish, fish sauce, salt, lime zest, sugar and egg and whizz until it forms a smooth paste. Scoop out into a bowl and, using your hands, pick up the mixture and repeatedly through it against the side of the bowl. Do this for 3-4 minutes (this thickens and aerates the mixture). Chill the mixture for 15 minutes.
- Shape into little patties and shallow fry for a few minutes on each side until golden and cooked through.
FISH CAKES
Make and share this Fish Cakes recipe from Food.com.
Provided by Derf2440
Categories Canadian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- thaw fish, if frozen, rinse fish, pat dry with paper towels.
- Cut fish into 1/2 inch pieces.
- Set aside.
- In a medium bowl, combine egg, bread crumbs, onion, mayonnaise or dressing, mustard, parsley, lime zest and salt.
- Add fish, mix well.
- Shape into 1/2 inch thick patties.
- Coat both sides of the fish patties with cornmeal.
- In a large nonstick frypan or on a nonstick griddle heat oil over medium heat.
- Add half the fish cakes.
- Cook for 4 to 6 minutes or until fish flakes easily when tested with a fork, gently turning once.
- Remove from frypan.
- Repeat with remaining cakes.
- Serve with Green Goddess Sauce.
- If desired garnish with fresh chives.
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
THAI STYLE FISH CAKES AND DIPPING SAUCE
Make and share this Thai Style Fish Cakes and Dipping Sauce recipe from Food.com.
Provided by bevs kitchen
Categories Lunch/Snacks
Time 12m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Zest and juice the lime.
- Peel and grate ginger.
- Chop spring onions.
- Deseed and chop red chili.
- DIPPING SAUCE:.
- Mix juice of lime, thai fish sauce, sweet chili sauce, and soy sauce.
- This is the dipping sauce for fish cakes.
- FISH CAKES:.
- Whiz fish and coconut in a processor. Place this mixture into a bowl.
- Mix the lime zest, chopped onion, lemongrass, ginger, coriander, chili, salt and pepper into the fish mixture.
- With damp hands make 16 small cakes or 8 large cakes.
- Coat both sides in the flour.
- Heat the oil until very hot; fry on each side for 1 minute.
- Enjoy your fish cakes and sauce.
Nutrition Facts : Calories 82, Fat 4.5, SaturatedFat 1.3, Cholesterol 20.6, Sodium 393.5, Carbohydrate 3.6, Fiber 0.6, Sugar 1.4, Protein 6.9
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