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white fish cilantro plus additional fish sauce Red Curry garlic ginger grated green onion egg vegetable oil cornstarch mayonnaise lime wedges banana cucumber red onion lime red chili pepper sweet chili sauce
Viewed: 32 - Published at: 9 years agoIngredients
- 1 1/3 pounds white fish fillets firm, chopped
- 1/4 cup chopped cilantro plus additional, to serve
- 1 tablespoon fish sauce
- 2 tablespoons Thai red curry paste
- 1 clove garlic chopped
- 1 tablespoon ginger grated
- 1 green onion chopped
- 1 egg white
- vegetable oil to shallow-fry
- 1/2 cup cornstarch
- mayonnaise
- lime wedges
- lettuce
- 1 banana ripe, finely chopped
- 1/2 cucumber seeded and finely chopped
- 1/2 red onion finely chopped
- 1 lime peel finely grated and lime juiced
- 1 red chili pepper long, seeded and finely chopped
- 1 tablespoon sweet chili sauce
Method
- Place fish, coriander, fish sauce, curry paste, garlic, ginger, onion and egg white in a food processor. Process until well combined.
- Shape mixture into 16 patties. Place on a plate. Cover with cling film and chill for 30 mins.
- Pour enough oil into a deep frying pan to reach a depth of 2cm. Heat on high until a cube of bread sizzles on contact.
- Place cornflour on a plate. Dust fishcakes in cornflour, shaking off any excess. Shallow-fry, in batches, for 1-2 mins each side, until golden brown and cooked through. Drain on kitchen paper.
- Meanwhile, to make lime and banana salsa, combine ingredients in a bowl.
- Serve fishcakes with salsa, lettuce, lime wedges, extra coriander and mayonnaise.
