Thai Fish Cake
Serve
4 pax
Timing
30 mins
Ingredients
Knife Cooking Oil
1 tbsp
Knife Thai Fish Sauce
1 tbsp
White fish, cut into big cubes
250 gm
Red curry paste
75 gm
Egg yolk
1 no
Sugar
1 tsp
Long beans, thinly sliced
¼ cup
Thai basil, sliced
2 tbsp
Kaffir lime leaves, chiffonade
3 nos
Instructions
01
In a blender, add Knife Thai Fish Sauce , white fish, red curry paste, egg yolk and sugar. Blend till smooth and thick.
02
Transfer paste into a mixing bowl and add long beans, basil and the kaffir lime leaves. Mix well and chill in fridge for 15 – 20 minutes. Divide paste to make 12 patties of 1 cm thickness.
03
In a saucepan, heat up 1 tbsp of Knife Cooking Oil . Place patties on the pan and press down to create a flat round patty about 5mm thick. Flip after 2 – 3 minutes or when the underside is golden brown.
04
Serve with Knife Thai Dipping Sauce for a zesty flavour.
Recipe is developed by Allspice Institute.
Any unauthorised copying, distribution and production is strictly prohibited.
Any unauthorised copying, distribution and production is strictly prohibited.