Thursday, February 26, 2009
Red Thai Curry Fish Cakes
Taste Sensations:How To Make Thai Red Curry Fish Cakes
200g cod fillet
2 tsp sugar
1 tbsp GF fish sauce
60g green beans cut into fine dice
1/2 a beaten egg
vegetable oil for deep frying
for the curry paste:
10 to 15 red chillies dried, soaked in water until soft
1/2 tsp coriander seeds, dry roasted in a pan for 2-3 minutes
2 sterns of lemongrass
6 garlic cloves, peeled
60g shallots, sliced
3 tbsp ginger, sliced
lemon or lime zest
2 tsp salt
2 tsp pepper
1 food processor
1 plastic container for the chilli paste
1 pan for frying
1 plate with kitchen paper
1 plate for serving
1 slotted spoon
Use the food processor to blend together all the ingredients for the red curry paste.
Then add some salt and pepper.
Put it into a plastic container.
You can freeze what you don't use.
Put the cod and squid in the food processor and blend until you have a smooth paste.
Add 1 tablespoon of curry paste, the fish sauce and the sugar to the fish mixture and blend well.
Then transfer the mixture to a bowl.
Put the chopped beans and the egg into the bowl with the fish mixture and combine well.
Using about 50g of mixture for each fish cake, roll it into balls and then flatten into discs about 5mm thick.
Deep fry the fish cakes in vegetable oil heated to about 180ºc for about 3 minutes.
(which has only been used to deep fry Gluten Free Foods)
Remove the fish cakes from the oil and drain them on kitchen paper.
Place on a serving dish with lemon wedges for garnish