| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Thai |
Thailand, White fish |
1 |
Servings |
INGREDIENTS
| 2 |
|
Shallots, chopped |
| 2 |
|
Crushed cloves garlic |
| 2 |
|
Red chillies, seeded & |
|
|
chopped |
|
|
Handful coriander leaves |
|
|
chopped |
| 6 |
|
Lime leaves, shredded |
| 1 |
lb |
Haddock, skinned and chopped |
| 1 |
T |
Fish sauce |
|
|
A little flour |
|
|
Groundnut oil for frying |
| 6 |
T |
Rice vinegar |
| 4 |
T |
Sugar |
| 1 |
T |
Dark soy sauce |
| 2 |
|
Red chillies, seeded & |
|
|
chopped |
| 1 |
T |
Coriander leaves, finely |
|
|
chopped |
|
|
A lime, juice of |
INSTRUCTIONS
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
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