Thai Fish Cakes with Chili Garlic Sauce - Andrew Zimmern
Bouncy Thai fish cakes made with red curry paste, chicken schmaltz, and a touch of ice for that perfect Q-Q texture. Serve with chili garlic sauce.
Ingredients
- 3 tablespoons red curry paste ( recipe )
- 2 tablespoons rendered chicken fat (schmaltz)
- 8 ounces firm white-fleshed fish fillets (like cod)
- 1/2 cup ice cubes
- 2 teaspoons fish sauce
- 1 large egg yolk
- 4 teaspoons brown sugar
- 1 teaspoon sea salt
- 1/3 cup green beans, very thinly sliced
- 1 tablespoon fresh kaffir lime leaves, very finely sliced
- 4 cups peanut oil
- Chili garlic sauce, for serving
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