Green Thai Fish Cakes with Sweet Chili Sauce
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- 8 oz filet of white fish flounder, sole, monkfish all work
- one tablespoon minced ginger
- one teaspoon minced lemon grass
- one scallion chopped
- handful of fresh cilantro
- juice of one one lime
- one egg
- one small chili chopped
- vegatable oil for frying
- dash of fish sauce
- salt to taste
Combine all the ingredients minus the vegetable oil in a food processor and blitz until a little coarse.
If you want to test the seasoning take a small dollop of the fish paste and quickly saute in a pan and check for seasoning.
In a pot fill at least 2 inches of vegetable oil and heat to 350 degrees. (you can also shallow fry these in a pan about 2 min each side) and using a tablespoon drop a dollop of the fish paste into the oil and fry for about 3-5 min rolling them around often. When a little golden brown take out and drain on a paper towel.
Serve with lime wedge and your favorite sweet chili sauce