Fish cakes with coriander

As street food, at happy hour or on a picnic, this Thai must has become the new trendy dish for summer!

For 6 persons

10 min of preparation

1 h of refrigeration

10 min of cooking

In a mixing bowl, assemble the fish, the squid, the egg, the flower, the chemical yeast, combava leaves, the sugar, the curry paste, the nuoc-mâm sauce, the coriander, a little bit of salt and. Mix until you get a paste, then let it sit in the icebox for an hour.

Humidify your hands and pick up equivalent of a big tablespoon of paste. Roll in into a ball in your hands and flatten slightly. Repeat the operation until there is no paste left and little by little place the paste balls on a sheet of sulfurized paper.

Heat a little oil in a big pan, then cook the fritters for 2 to 3 min on each side. Serve immediately with a soft pimento sauce of nuoc-mâm sauce.

VARIATIONS

You can replace this fish by shrimp or shredded pork meat. You can also add into the paste 2 or tablespoon of grated coconut.

Also discover home-made gyozas.

Ingredients

500 g of skinless and boned cod filets

• 10 leaves of combava

• ½ bunch of coriander

• 100 g of round squid slices

• 1 eggs

• 2 tablespoon of flour

• 1 teaspoon of chemical yeast

• 1 tablespoon of palm sugar or brown sugar

• 2 tablespoons of green curry paste

• 2 tablespoons of nuoc-mâm sauce

• Frying oil

• Salt, pepper

Equipment

Blender

• Sulfurized paper

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