THAI FISHCAKES WITH CUCUMBER SALAD
Another different flavoured fish cake recipe. Serve as an appetiser. I am not mad about fish sauce and tend to substitute light soy sauce. The time includes refrigeration time of 2 - 12 hours.
Provided by Wendys Kitchen
Categories Lunch/Snacks
Time 2h37m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Remove any bones from the fish and cut into small pieces.
- Place the capsicum, chillis, garlic, lemon rind and fish sauce in a food processor and blend to a paste.
- Add the fish pieces and blend well. Add coconut milk and egg.
- Place mixture in a bowl.
- Cut beans into small pieces and stir into the fish paste.
- Chill in refrigerator overnight or for at least two hours.
- Heat oil in a frying pan.
- Use a spoon to shape the fishcakes as the mixture is a bit sticky, and shallow-fry until crisp and brown, turning once.
- Drain on a paper towel.
- Cucumber Salad:.
- Peel cucumber, slice in half lengthways and remove seeds with a spoon.
- Slice thinly.
- Dissolve sugar in vinegar and toss cucumber well in the mixture.
- Sprinkle over finely chopped chillis, crushed peanuts, shallots and coriander leaves.
- Marinate for one hour.
- Sprinkle with fish sauce before serving.
Nutrition Facts : Calories 387.2, Fat 20.9, SaturatedFat 8.8, Cholesterol 126.5, Sodium 709.9, Carbohydrate 22.7, Fiber 4, Sugar 11.2, Protein 30.4
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