There are many ways to make this appetizer but since I am such a fan of my Thai, I decided to go with this one.
Courtesy of Australian Good Taste – May 2007 , Page 32, Recipe by Heidi Flett. Photography by Rob Palmer.
Ingredients:
- 500g firm white fish fillets (such as ling), coarsely chopped
- 1/2 cup fresh coriander leaves
- 35g (1/4 cup) cornflour
- 2 tbs fish sauce
- 2 tbs sweet chilli sauce
- 1 egg, lightly whisked
- 3 green shallots, ends trimmed, finely chopped
- 50g green beans, finely chopped
- 80ml (1/3 cup) vegetable oil
- Lime wedges, to serve
- Sweet chilli sauce, extra, to serve
Herb & peanut salad
- 50g Woolworths fresh Asian salad mix
- 1/2 cup fresh coriander leaves
- 2 tbs roasted peanuts, chopped
- 2 tbs olive oil
- 2 tsp fresh lime juice
Method:
Place the fish in the bowl of a food processor and process until smooth. Add the coriander, corn flour, fish sauce, sweet chilli sauce and egg, and process until well combined.
Transfer the fish mixture to a large bowl. Add the shallot and beans and stir until well combined. Heat the oil in a large frying pan over medium heat. Place 4 egg rings in the pan. Divide the fish mixture into 8 equal portions. Press 1 portion into each egg ring. Cook for 4 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining fish mixture, reheating the pan between batches.
Meanwhile, to make the herb & peanut salad, place the Asian salad mix, coriander, peanuts, oil and lime juice in a large bowl and gently toss until just combined.
Divide the fish cakes and salad among serving plates. Serve with lime wedges and extra sweet chilli sauce.
WE SAID THIS: Serve with sweet Thai chili sauce & leave the rest up to these yummy treats!