| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Eggs |
Thai |
Fish |
4 |
Servings |
INGREDIENTS
| 250 |
g |
White fish fillets |
| 1/2 |
c |
Snake or string beans; roughly sliced |
| 1 |
|
Coriander plant; including roots; roughly sliced |
| 1 |
|
Stalk lemon grass; roughly sliced |
| 2 |
|
Cloves garlic; crushed |
| 2 |
|
Red chiles; seeded and chopped |
| 2 |
ts |
Fish sauce |
| 1 |
|
Egg; lightly beaten |
|
|
Oil for deep frying |
INSTRUCTIONS
From: Bruce Cowin <aq141@freenet.carleton.ca>
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.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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