Heat 2 inches of oil for deep frying over medium heat.Transfer pureed fish paste to a mixing bowl, stir in scallions, lemongrass, kaffir lime leaves, and cilantro until well mixed.Use a food processor to puree fish fillet, garlic, egg, fish sauce, Thai red curry paste, coconut palm sugar, and ground white pepper into a smooth paste.4 stalk cilantro, finely chopped (~ 2 tablespoon).1/2 teaspoon ground white pepper/black pepper.450 gram (1 lb) white fish fillet, such as swai/dory, catfish, cod, or tilapia.Even instant noodles will taste a million times better with these fried fish cakes. I usually cut each fish cake into thin slices and add them to my noodles. So these fish cakes are a great option for appetizer.Īnother of my favorite way is to use them as noodle toppings. If you visit any Thai restaurant that serve fried fish cakes, you will most likely spot them in the appetizer section of the menu. Remove fried fish cakes from hot oil and drain over a wire rack over a baking tray, or a stainless steel strainer/colander over a mixing bowl. It took me about 1 minute to get the desired doneness. It only takes a very short time to fry the fish cakes, so you must be vigilent not to let the fish cakes becoming too brown. Once the oil is hot (~ 170 Celsius/340 Fahrenheit), scoop about 2 tablespoons of fish paste and gently drop into the hot oil to fry.įry until the fish cakes turn golden brown. Heat 2 inches of oil for deep frying over medium heat. Transfer pureed fish paste to a mixing bowl, stir in scallions, lemongrass, kaffir lime leaves, and cilantro until well mixed. Use a food processor to puree fish fillet, garlic, egg, fish sauce, Thai red curry paste, coconut palm sugar, and ground white pepper into a smooth paste. (3) Transfer fish paste into a mixing bowl, along with scallions, lemongrass, kaffir lime leaves, and cilantro. (1) Place fish fillet, garlic, egg, fish sauce, Thai red curry paste, coconut palm sugar, and white pepper in a food processor.
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