Thai Barbecue Fish Cakes
|Boneless whitefish fillets||12 Ounce, chopped (375 Gram, Fine Fleshed)|
|Red curry paste||2 Tablespoon|
|Lemon grass stalk/1/2 teaspoon dried lemon grass, soaked in hot water until soft||1 , chopped (Fresh)|
|Chopped fresh coriander||1 Tablespoon|
|Kaffir lime leaves||4 , finely shredded|
|Sweet chili sauce||2 Tablespoon (Adjust Quantity As Needed)|
1. Place fish, curry paste, lemon grass, coriander, lime leaves and egg white in a food processor and process until smooth.
2. Using wet or lightly oiled hands, take 1 tablespoon of mixture and roll into a ball, then flatten to form a disk. Repeat with remaining mixture. Place fish cakes on a tray lined with plastic food wrap and chill for 30 minutes or until firm.
3. Preheat barbecue to a high heat. Place fish cakes on oiled barbecue plate and cook for 1 minute each side or until cooked through.