Thai Fish Cakes with Egg

 
Ready in: 45 minutes
Servings: 5-6
Difficulty: Moderate
Ingredients:
650g canned tuna (in water)
1 small fresh red chili (seeded & finely chopped)
3 cloves garlic (chopped)
2 stalks lemon grass (chopped)
3 stalks spring onion (finely chopped)
3 tablespoons fish sauce
6 tablespoons thick coconut milk
3 large eggs (lightly beaten)
1 tablespoon fresh coriander (chopped)
1½ tablespoons cornflour
oil (for frying)
Ingredients (Dipping Sauce):
soy sauce
rice vinegar
fish sauce (optional)

Directions:

  1. Chop the canned tuna and place in a food processor.
  2. Add the chili, garlic, lemon grass, spring onions, fish sauce and coconut milk, and process until the fish is well blended with the spices. Add the eggs and coriander, and blend for a further few seconds. Scrape into a bowl, cover and chill for 1 hour.
  3. To make the fish cakes, coat your hands with cornflour and shape large teaspoonfuls of fish mixture into rough balls, lightly coating each with cornflour.
  4. In a medium pan, heat sufficient oil for deep frying. The oil should be hot enough to turn a crust of bread golden in about 1 minutes. Fry the fish balls, 5-6 at a time, turning them carefully with a slotted spoon for 2-3 minutes, until they turn golden all over.
  5. Remove them with slotted spoon and drain on kitchen paper. Keep the cooked fish cakes warm in a low oven until you have finished frying them all. Serve immediately with one or more of the dipping sauces.

 

Thai Fish Cakes with Egg
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Ingredients
  1. 650g canned tuna (in water)
  2. 1 small fresh red chili (seeded & finely chopped)
  3. 3 cloves garlic (chopped)
  4. 2 stalks lemon grass (chopped)
  5. 3 stalks spring onion (finely chopped)
  6. 3 tablespoons fish sauce
  7. 6 tablespoons thick coconut milk
  8. 3 large eggs (lightly beaten)
  9. 1 tablespoon fresh coriander (chopped)
  10. 1½ tablespoons cornflour
  11. oil (for frying)
  12. soy sauce
  13. rice vinegar
  14. fish sauce (optional)
Instructions
  1. Chop the canned tuna and place in a food processor.
  2. Add the chili, garlic, lemon grass, spring onions, fish sauce and coconut milk, and process until the fish is well blended with the spices. Add the eggs and coriander, and blend for a further few seconds. Scrape into a bowl, cover and chill for 1 hour.
  3. To make the fish cakes, coat your hands with cornflour and shape large teaspoonfuls of fish mixture into rough balls, lightly coating each with cornflour.
  4. In a medium pan, heat sufficient oil for deep frying. The oil should be hot enough to turn a crust of bread golden in about 1 minutes. Fry the fish balls, 5-6 at a time, turning them carefully with a slotted spoon for 2-3 minutes, until they turn golden all over.
  5. Remove them with slotted spoon and drain on kitchen paper. Keep the cooked fish cakes warm in a low oven until you have finished frying them all. Serve immediately with one or more of the dipping sauces.
Zacopa http://blog.zacopa.my/

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