| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Thai |
White fish, Thailand |
1 |
Servings |
INGREDIENTS
| 2 |
|
Shallots; chopped |
| 2 |
|
Crushed cloves garlic |
| 2 |
sm |
Red chillies; seeded & chopped |
|
|
Handful coriander leaves; chopped |
| 6 |
lg |
Lime leaves; shredded |
| 1 |
lb |
Haddock; skinned and chopped |
| 1 |
tb |
Fish sauce |
|
|
A little flour |
|
|
Groundnut oil for frying |
| 6 |
tb |
Rice vinegar |
| 4 |
tb |
Sugar |
| 1 |
tb |
Dark soy sauce |
| 2 |
sm |
Red chillies; seeded & chopped |
| 1 |
tb |
Coriander leaves; finely chopped |
|
|
A lime ; juice of |
INSTRUCTIONS
DIPPING SAUCE
http://www.hubcom.com/cgi-win/recipe.exe/3$5$0$17$345
1.Put the shallot, garlic, chillies and coriander leaves in a food
processor and whizz them to a coarse paste.Add the shredded lime leaves and
fish sauce and mix well.Tip into a bowl.
2.Put the fish in the food processor and whizz to a rough paste. Add this
to the spice paste and mix together. Shape into eight round patties with
the aid of a little flour to stop them sticking to your hands. Set aside
for half an hour.
3.To make the dipping sauce heat the vinegar and sugar in a small saucepan
until the sugar has dissolved and the mixture is becoming syrupy. Stir in
the soy sauce and leave to cool. Add the chillies,coriander leaves and lime
juice.
4.heat the oil in a shallow pan. When hot fry the cakes, a few at a time
for about 4-5minutes on each side until golden.Serve hot with the dipping
sauce.
Posted to recipelu-digest by molony <<molony@scsn.net> on Feb 19, 1998
A Message from our Provider:
“We simply prepare ourselves. God fills us.”