Thai Fish Cake Recipe

Thai Fish Cakes

I have been besieged by culinary demons this week – henceforth – they shall be known as the “gremolata’s” or should I say the *&*###ing GREMOLATAS! For fear of bringing on a case of narcolepsy, I won’t bore you will the details . These #$###@## G’s – seem to be working themselves out. Bottom line though – I haven’t been able to post any pictures which means that I have failed in my promise to post a recipe every day this week and also in providing much content for Nina’s (My Easy Cooking) Thai food competition – sorry sorry sorry. My ulcer is kind of settling and with aid of some fabulous medication my blood pressure is coming down sloooooooooooooooowwwwwwwlyyy …. I have been self medicating to deal with the trauma of all these GGGGremolata’s –  mostly, with plenty of Vino Bianco!

Let me stop w(h)ining !!! Thai meal – recipe no 2 ….. These fish cakes, aka Tod Man Pla are dead easy – ready in 10 minutes. I fried mine – but I reckon that they would be just as nice steamed in a basket. It was my intention to try this method this week, but every time I have passed my kitchen I have burst into floods of Diva tears.

So, as a result of my “blogless week” my family have had to suffer – meals out in restaurants and even the odd take away !!!!!! In my weakened Diva state I informed my hubby and spawn that should they have a problem with this foodless existence, they could phone LIFELINE and see if they cared !!! OooH, she can get her knickers in suuuuch a twist!!!!

I have invoked the Diva Electra in me and am back. On top of the world and able, to upload pics once again – permanently I hope! Ag, what’s life without a few hiccups!! 

Thai Fish Cakes

Ingredients

500g of white fish – such as hake or kingklip

3tbs cornflour

2 tbs fish sauce

1 egg beaten

1/2 cup of coriander leaves

3 – 4 tbs of thai red curry paste

1 – 2 tsp of chopped red chilli – for a little colour

100g finely chopped green beans

2 finely chopped spring onions

 

 

 

 

Roughly chop your fish and place in a blender

add the coriander, chilli, cornflour, fish sacue, egg, curry paste and blend to

a paste.  This really is as difficult as this gets – remove from the blender

and add the chopped spring onion and green beans and stir them in until they

are evenly distrubuted.

 

 

Wet your hands, grab enough to make a patty that will fit into the palm of your hand.

About 5cm in diameter – not too big or they will take too long to cook

in your fryingpan.

 

Heat some normal sunflower oil  or peanut oil to a moderate heat and

fry the fish cakes until they are nicely browned on both sides.

This takes about 4 minutes – but don’t overload your frying pan – 4 to 5 at a

time is better.  They are firm so you don’t need to worry about them

spreading like crumpets.

 

 

Drain any excess oil off by placing them on a piece of kitchen roll and serve with

lime wedges and thai dipping sauce – recipe here.

 

 

Monday I shall post the Chicken Satay in Peanut and Coconut milk sauce, the Thai fried rice

and the Coconut milk rice pudding.

 

Have an awesome weekend ….. my lot are running around Greyville Race Course chasing

that illusive July Handicap Winner!!!

 

Buon Appetito

xxxx

jan

 

 

 

Author:janicetripepi

Scorpio, RED WINE, Dalmatians, VINO, my men, Mamma Estraordinaria, massive pots of pasta, la famiglia, candle light, designer Handbags, Adult Survivor, Red Lipstick, writing, drumming, painting, red RED and Pasta .... lots of it!