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Tuesday, May 17, 2011

Thai style fish cakes

                   This is something I learnt long ago from a reknown Chef which was lovely. Ophelia

              Ingredients for Thai style fish cakes

                     600 gm              Mackerel [Tenggiri Papan]
                         1                    Red Chilli, remove seeds
                         2                    Chilli Padi
                         1 stalk            Lemon grass/Serai
                         1"                   slice Galangal/Lengkuas
                         1                     Egg, beaten
                         3 Tabsp          Santan
                    1/2 level tsp        Salt
                    1/2 level tsp        Freshly ground Pepper
                    1/2 level tsp        Sugar
                        1 Tabsp            Fish Sauce
                        1 Tabsp            Limau Kasturi juice
                        4                       Shallots/small Onions
                        3 Tabsp            Coriander/Yin Sai, leaves & stalks, chopped
                        2                        Kaffir Lime leaves/Daun Limau Perut, remove vein & finely shredded
                        2                        Long Beans, thinly sliced
                   4 - 5 Tabsp             Oil

  1. Remove the skin & fillet the fish paying close attention to removing the bones.  You want a net weight of 400 gm.
  2. In a mortar & pestle pound both chillies, Serai & Lengkuas finely.  Set aside.
  3. Place fish, pounded ingredients, beaten egg, Santan, salt, pepper, sugar, fish sauce & lime juice together in a food processor.  Whiz until mixture forms a tacky paste.  Remove into a bowl & stir in the sliced shallots, coriander, daun limau perut & long beans. Mix it well manually but dont over knead.
  4. Using 2 spoons; dip in water, form mixture into small balls roughly 1 1/2" [3 cm] across.  Flatten to make patties 1/2" [1cm] thick.
  5. Heat oil in a frying pan over medium heat & fry fish cakes for 2 - 3 mintues per side or until golden brown.  Remove with a slotted spoon & place on a plate lined with kitchen paper to absorb excess oil.  Serve with a dipping sauce.
                         Coriander & Chilli Sauce


                 2 Tabsp              Maggi Chilli Sauce
                 1 Tabsp              Tomato Ketchup
                 3 cloves              Garlic
                 1 Tabsp              Limau Kasturi juice
                 2 Tabsp              Water
                                           Pinch of Salt, Sugar, opt
                A little                 roughly chopped Coriander/Yin Sai leaves.

                        Combine all the above in a mini food processor & process till fine.

                            Till my next post, xoxo, Ophelia

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