Thai Fish Cakes
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Thai Fish Cakes
Recipe by Diana Chan
Serves: Makes 12 pieces
Prep Time: 20 mins
Cook Time: 10 mins
Ingredients
500g Huon Premium Salmon Steaks, skinless and cut into cubes
3 tbsp Ayam Thai Red Curry Paste
30g coriander stems, chopped
1 tbsp Ayam Fish Sauce
Juice of 1 lime
1 egg
¼ cup tapioca flour
30g snake beans, thinly sliced
Neutral flavoured cooking oil, for frying
To serve
½ bunch mint
½ bunch coriander
1 head cos lettuce
Method
Place the diced salmon, red curry paste, coriander, fish sauce, lime, and egg in a food processor. Pulse, then blend until the mixture is smooth and paste-like in consistency.
Add in the tapioca flour and pulse to incorporate. Transfer the mixture into a large mixing bowl and add in the chopped snake beans.
Using a tablespoon as a measuring tool, spoon out portions of the mixture and form them into balls.
Heat enough oil in a frypan and pan-fry the fish cakes for about 3 minutes on each side until golden.
To serve, garnish with fresh herbs and lettuce, and serve with chilli sauce on the side.
