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Thai Barbecue Fish Cakes

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Ingredients
  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
  Egg white 1
  Lime wedges 4
  Sweet chili sauce 2 Tablespoon (Adjust Quantity As Needed)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Appetizer
Method: 
Barbecue
Dish: 
Cake
Ingredient: 
Fish
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes

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