Home
Ingredient
Crispy Thai fishcakes
Introduce
Chef :
Kate CarlessCrispy Thai fishcakes
These little fishcakes are just delicious and a perfect use of my Thai green curry paste (see link below). Inspired by one of my favourite starters at the Mourne Seafood Company, a restaurant in Belfast where I grew up.
Ingredient
Food ration :
4-6 peopleCooking time :
30 minutes
3 tsp
Thai curry paste
200 g
fine egg noddles
Cooking instructions
* Step 1
Set aside 150g fish and chop into cubes. Put the rest in a food processor and blitz into a paste.
* Step 2
Mix the paste, cubes of fish, Thai curry paste, spring onions and seasoning together and separate into 10 cakes.
* Step 3
Preheat a fryer to 160 degrees
* Step 4
Cook the noodles according to the pack instructions. Run until cold water to cool and dry with a kitchen towel.
* Step 5
Coat the cakes in the noodles
* Step 6
Drop into the fryer for two minutes until the noodles start to turn golden. Then remove for a minute, shake the basket and put back into the oil and cook until fully golden.
* Step 7
Remove, garnish with chilli, lime and coriander. Serve with a little sweet chilli sauce on the side.
Note: if there is a photo you can click to enlarge it
Tag
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more
Similar dishes
Copyright © 2024 Cookcic