Fish Cakes

 

INGREDIENTS:

100 g  Feather back fish or king fish, minced

1 t  Egg  yolk

1 t  Red curry paste

1-2 leaves  Kaffir lime leaves(remove midrib)and finely sliced

½  stalk  Long bean, diced in small pieces

3-5 leaves  Sweet basil

SEASONING:

1  t  Fish sauce

1  t  Palm Sugar

 

PREPARATION:

  1. In mixing bowl or mortar, combine red curry paste, fish sauce, egg yolk and sugar together.

2.Add minced fish and mix together well. Add finely sliced kaffir lime leaves, finely diced long  bean and sweet basil.  Prepare into fish cakes shape (small ball size).

3.In wok, add oil and deep fry fish cakes until golden brown.

  1. Serve hot with thai sweet chili sauce and enjoy.

Serves: 1

NOTE: With all Thai meals, always taste before serving.  Adjust flavor to your preference.