Yield: 4 Servings
Measure | Ingredient |
---|---|
250 grams | White fish fillets |
½ cup | Snake or string beans; roughly sliced |
1 \N | Coriander plant; including roots; roughly sliced |
1 \N | Stalk lemon grass; roughly sliced |
2 \N | Cloves garlic; crushed |
2 \N | Red chiles; seeded and chopped |
2 teaspoons | Fish sauce |
1 \N | Egg; lightly beaten |
\N \N | Oil for deep frying |
From: Bruce Cowin <aq141@...>
Date: Sun, 24 Jul 1994 13:18:05 -0400 (EDT) This first one is from 'THAI COOKERY - THE EASY WAY'. Remove any skin and bones from fish and cut into pieces. Place in the bowl of a food processor with all remaining ingredients except oil. Process for 30 seconds or until just mixed - do not overmix to a puree. Refrigerate mixture for one hour or leave overnight. Shape mixture into 5cm diameter patties. Heat oil in a wok or deep frying pan and fry the fish cakes a few at a time until crisp and golden brown, turning once. Drain on absorbent paper and keep hot in a very slow oven (120 degrees C.) while frying the remainder. Serve hot. Serves 4 to 6.
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/FISH
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