THAI FISH CAKE
Thai Fish Cake
Serve: 2-3
Ingredients:
400 gram Fresh Basa Fillet – Skinned, deboned and cut into chunks
150 gram Raw king prawns
100 gram Green beans – finely sliced
5-8 leaf Fresh Mint
2 tbs Thai red curry paste
2 tbs Coconut Oil
200ml Vegetable oil
2 tbs Fish sauce
1.5 tbs Honey
1 tbs Gluten free Oyster sauce
1 tbs Gluten free flour
1 pinch Salt and pepper
Method
-Put the Basa chunks, king prawns, fish sauce, oyster sauce, Thai red curry paste, honey and flour into an electric blender. Blend until all the ingredients are combined. You can also use a handheld electric blender.
-Transfer the mixture to a mixing bowl. Then add the green beans. Fold them all together.
-Put the oil in a frying pan. Turn the hob to a medium heat. Then rub your fingertips with the extra oil (not the oil in the pan!) and start rolling the mixture into small bite size balls.
-Put the fish cake ball into the frying pan and keep adding the rest, one by one but quickly. Make sure you adjust the heat level accordingly. Cook for approx 3-4 minutes on each side.
– Once the fish balls are thoroughly cooked, transfer them on to a kitchen roll to get rid of the excess oil.
-Serve Gluten Free Thai Fish Cake with salad, mint leaves and sweet and chilli dipping sauce.
Tip:
-Thai fish cake mixture can be very sticky. Rubbing your fingertips with oil will make it easier to shape the fish cakes without the mixture sticking to your fingers.
-Add 2 finely shredded Kiffir Lime leaves into the mixture for extra magic and more fragrance. Happy cooking!
