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Categories:Viewed: 133 - Published at: 10 years ago
Ingredients
- 2 lbs boneless white fish fillets
- 2 tbsp red curry paste
- 1 None egg
- 2 None shallots, finely chopped
- 2 tbsp finely chopped fresh cilantro
- 2 None fresh small red Thai (serrano) chili peppers, thinly sliced
- 2 tsp finely grated lime peel
- 2 tbsp lime juice
Method
- Blend or process the fish, curry paste and egg until combined. Transfer the mixture to a large bowl. Stir in the shallot, cilantro, chili pepper, lime peel and juice and season to taste.
- Roll rounded tablespoons of fish mixture into balls. Thread three balls onto each of eight bamboo skewers.
- Cook the fish cakes, flattening slightly, on a heated oiled grill pan (or on the grill) until browned and cooked through.
