The perfect Thai appetizer! Can easily become a main course by doubling stated quantities and can be conveniently refrigerated before cooking for later use…
Ingredients (for 2)
- 1 fillet cod (about 150 gr or 5 oz)
- 1/2 tsp curry powder
- 1/4 shallot
- 1/4 cup coconut milk
- 1/4 chili pepper
- 1/2 tbsp fish sauce
- 1 garlic clove
- 1/2 lime
- 2 tbsp coriander / cilantro
- 1 tsp ginger
- 1 cup oil for frying
Directions
- Cut the fish into chunks and place it in a food processor together with the other ingredients, except for oil
- Process until the fish is finely minced
- Put the mixture into a salad spinner to drain any excess liquid
- Form small patties with your hands (use a little bit of flour if necessary to hold them together), place them on a platter and refrigerate for 30 minutes to firm up
- When ready, heat the oil in a skillet and deep fry the fish cakes 2 minutes per side until golden brown
- Remove with a slotted spoon and place them on kitchen paper to drain the excess oil
- Serve hot with sweet chili sauce
Best Served With
Jasmine rice and chopped cucumber
Cambooza 