| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Eggs |
Thai |
Fish |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Firm white fish fillet |
| 3 |
oz |
Fresh string beans; finely chopped |
| 1 |
|
Onion; finely chopped |
| 1 |
|
Stalk lemon grass; very finely sliced |
| 1 |
tb |
Cilantro; finely chopped (up to) |
| 2 |
|
Finely minced asian bird chiles or serranos (up to) |
| 2 |
tb |
Fish sauce |
| 1 |
|
Egg |
| 2 |
tb |
Cornstarch |
| 1/4 |
ts |
Sugar |
|
|
Oil for frying |
| 1 |
|
Cucumber |
| 5 |
tb |
Sugar |
| 1 |
c |
Boiling water |
| 1/2 |
c |
White vinegar |
| 1 |
ts |
Sea salt (up to) |
| 5 |
|
Asian bird peppers -or- (up to) |
| 3 |
|
Serranos; pref. red, finely chopped |
| 3 |
|
Shallots; finely chopped |
INSTRUCTIONS
CUCUMBER SAUCE
From wdborgeson@ucdavis.edu Sun Jun 05 07:08:37 CDT 1994 Date: Fri, 3 Jun
1994 09:47:01 -0700 (PDT)
Mince the fish. Combine it with the string beans, onion, lemon grass,
cilantro, chiles, fish sauce, slightly beaten egg, cornstarch and sugar.
Blend well. Shape fish mixture into patties 2" in diameter, 1/2" thick.
Preheat oil to 350 degrees F. Fry just a few at a time until golden brown.
Drain on paper towels, and serve with Cucumber Sauce.
CUCUMBER SAUCE: Thinly slice cucumber, arrange in bowl; peeling is
optional. Dissolve sugar in the boiling water. Stir in vinegar and salt.
Pour this sauce over cucumber. Sprinkle with the chopped chiles and
shallots. Chill. Garnish with sprigs of cilantro, if you like it, right
before serving.
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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