June 29, 2004
Thai Fish Cakes
Ingredients:
2 lbs catfish fillets
2 eggs
1/2 cup chopped fresh cilantro
1 tbsp red curry paste
2 tbsp fish sauce
1/2 cup water
peanut oil for frying
Directions:
1. Put all of the ingredients (except for the oil) into a food processor or blender (if using the blender, blend the fish in portions, then mix everything in a bowl), and whirl until well mixed. Remove from processor and place into a bowl. Form into patties (wet hands before making each patty) and set aside.
2. Put 1" of peanut oil in bottom of a cast iron skillet and heat. When hot, place as many fish cakes in the pan as will fit without crowding. Fry on a medium heat until golden brown (will take a while), then flip cakes and fry on the other side. Remove from pan, drain on several layers of paper towels and serve with cucumber salad.
Comments:
This dish was very yummy, though next time I'd like to spice up the fish cakes a bit more so that they have some kick. I might try more curry paste, my brother suggested either some Sriracha Sauce or tossing a dried chili in the oil while the fish cakes cook, and I thought maybe some wasabi powder mixed in would do the trick. Other suggestions are welcome.
Serves 4.
From The New Not-Strictly Vegetarian Cookbook
Posted by dahl at June 29, 2004 02:23 PM