Fishy! Fishy!
Yes, I love FISH! One of my favorite and I can eat fish everyday without
getting bored of it. Maybe because someone told me when I was a child that fish
makes you younger and smarter. And I don’t have both of the above. Hmm….. Maybe
I ate the wrong fishes.
Thai fishcakes
are one of my favorites and I loved to order them every times I saw them on the
menu. It just so delicious, that I’ve decided to make them myself. A little
different but I’m happy for what I can get. You know, chef or cook don’t share
their secret recipe but I do. Ha ha ha ha……….
INGREDIENTS:
1 lb white fish fillet, skinned, cleaned, and roughly chopped
1 tablespoon fish sauce
1 ½ tablespoon cornstarch
1 egg
2 oz green beans, finely sliced
5 kaffir lime leaves, finely sliced
sunflower oil for frying
CHILI
PASTE:
2 dried long red chilies, each about 5 inches long
1 lemongrass stalk (white part only), 3-inches long, finely
sliced
3 garlic cloves, roughly chopped
2 shallots, roughly chopped
2 cilantro roots, cleaned and finely chopped
METHOD:
1)
Make
the chili paste. Remove the stems & slit the chilies lengthwise. Discard
the seeds. Roughly chop the flesh, soak it in hot water for 2 minutes or until
soft, then drain.
2)
Use a
mortar & pestle to pound the chilies, lemongrass, garlic, shallots, and
cilantro roots until the mixture forms a smooth paste.
3)
Use a
food processor or a blender to mince the fish fillets. Add the chili paste,
fish sauce, cornstarch and egg and blend briefly until smooth. Spoon the
mixture into a bowl and mix with the green beans and kaffir lime leaves.
4)
Use a
tablespoon or damp hands to shape the fish mixture into thin, flat cakes, 2
inches across.
5)
Heat
a little sunflower oil in a nonstick skillet [add a little oil to the pan
before cooking each batch] and gently fry 8-10 fishcakes at a time (depending
on the size of your skillet), making sure there is a slight gap between each
one. Fry for 2-3 minutes on each side or until cooked and lightly browned.
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