Thai Fish Cakes Recipe
This Thai fish cake recipe from legendary chef Marcello Tully introduces remarkable flavours to a classic fish cake recipe as does the sweet chilli dip
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Skillet
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Spatula
- Measuring cup
- Measuring spoon
- Whisk
- Plate
- Paper towel
- Serving bowl
Ingredients
- 700g of whiting fillet
- 35g of fish sauce
- 35g of Thai red curry paste
- 20g of fresh coriander, chopped
- 70g of spring onions, finely sliced
- 90g of green beans, finely chopped
- 2 red chillies, finely chopped
- 5g of lemongrass, chopped
- 15g of caster sugar
- 80ml of water
- 10ml of lime juice
- 1 pinch of salt
- 130g of egg
- 50g of breadcrumbs
- 20ml of sunflower oil, for frying
- 1 red chilli, finely chopped
- 1 pinch of cornflour
- 25ml of water
- 85ml of white wine vinegar
- 175g of caster sugar
- 12g of fish sauce
- 1/2 garlic clove
- 1 tsp fresh ginger, finely chopped
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