Mama Noi’s Thai Fishcakes Recipe


500g fish fillets, cut into roughly 3cm chunks (snapper, barramundi, tuna or mackerel work well)

6 makrut lime leaves, destemmed and roughly chopped

1 egg white

1 tsp sea salt

½ tsp sugar

3 tbsp Thai red curry paste

¼ cup finely sliced snake beans*

Vegetable oil, for deep frying

 

Sweet Chilli Dipping Sauce

½ cup Thai sweet chilli sauce

1 tbsp finely chopped eschalots

¼ small cucumber, diced

2 tsp crushed roasted peanuts





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