Here is what she had to say on her post to the group recently...
"This was certainly a winner in my home this evening, Thai Fish Cakes with Sweet Thai Chili Sauce. It was simply delicious, and the blend of flavour in both the fish cakes and the sauce was nothing short of amazing. You must try (Hubby complained of the burn 😊)" ~ Melanie~
Take a look at this...
Give it a try, and do drop us your comments and feedbacks.
THAI FISH CAKES
(Melanie Kramar- Watalotwegot)
600g hake fillets
3 tbsp fish sauce
1 tbsp brown sugar
2 garlic cloves chopped
2 tsp grated ginger
250ml chopped coriander
3 tbsp red curry paste
Zest of 2 limes
1-2 tsp chili paste or chopped chilies
2 tbsp corn flour
1 egg beaten
1 bunch spring onions chopped, finely chopped
Oi for shallow frying
Process hake, fish sauce, sugar, garlic, ginger, coriander, curry paste, zest and chili in food processor for 20 seconds. Add cornfour and egg and bitz another 10 seconds. Do not over process. Transfer to mixing bowl and add spring onions. Mix till evenly combined. Rest in fridge for half an hour. Use wet hands and mix 2 tbsp mixture per patty – fatten slightly for even cooking. Heat large non-tick pan with 3 cm oil. Fry over moderate heat 3-4 minutes per side. Drain on paper towel.
SWEET THAI CHILI SAUCE
(Melanie Kramar)
Ingredients
1/2 cup rice vinegar (or white vinegar)
1/2 cup white sugar (plus 2 tablespoons)
1/4 cup water
3 tablespoons fish sauce
2 tablespoons sherry (or Shaoxing Rice Wine)
3 cloves garlic (minced)
1 tbsp dried crushed chili
1 ½ tbsp cornstarch (dissolved in 3 to 4 tablespoons cool water)
Here’s how to make it -
Place all ingredients—except the cornstarch-water mixture—in a saucepan or pot. Bring to a rolling boil. Reduce heat to medium and let boil for 10 minutes, or until reduced by half. Reduce heat to low and add the cornstarch-water mixture. Stir to incorporate and continue stirring occasionally until the sauce thickens about 2 minutes. Then remove from heat and check seasoning.
No comments:
Post a Comment