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Thaï fish cakes with sweet and sour chili sauce

Salted, Fish, Seafood & Shellfish

Traditionnal Thaï bites served with a sweet and sour chili sauce garnished with diced cucumber, carrot and crushed peanuts.

Ingredients

Recipe for 24 tapas

For the fish cakes

500 Gr
Haddock
6 Unit(s)
Kefir lime leaves
5 Ml
Red cari paste
60 Ml
Fish sauce nuoc-mâm
5 Ml
Sugar
1 Unit(s)
Egg
45 Ml
Cornstarch

For the sweet and sour sauce

50 Gr
Sugar
1 Clove(s)
Garlic
0.25 Unit(s)
Carrot
0.25 Unit(s)
Cucumber
20 Gr
Peanuts
2 Ml
Chili flakes
60 Ml
Water
60 Ml
Rice vinegar
  • Vegetable oil

Preparation time: 30 min

Preheat your friteuse at 375 °F

  • General preparation

    Chop the garlic. Mince the kaffir lime leaves very thinly. Cut the carrot and cucumber in a very small dice. Crush the peanuts.

  • Fish cakes preparation

    In the food processor, chop the fish until you get a paste. Add in the curry paste, fish sauce, sugar, cornstarch and the egg. Mix well. Transfer into a bol and mix in the kaffir lime leaves. Using two small spoons, form little patties and fry them in the deep fryer until golden.

  • Sweet and sour chili sauce preparation

    In a small pot, place the rice vinegar, the sugar, salt and chili. Bring it to a boil and add in the garlic, simmer for 5 minutes. Take out of the heat and add in the cucumber, carrot and crushed peanuts.

  • To serve

    Serve the fish cakes very hot with the sweet chili sauce in small dishes on the side.

If you can't find kaffir lime leaves at your Asian market, replace them with finely chopped lemongrass.

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