It is a very quick recipe to
make once you have assembled all the ingredients as they all go into your
blender. Then you shape the small fishcakes and quickly fry them. It makes a
lovely starter to a meal, or you could serve them as canapés You need a sweet
chilli or other Thai dipping sauce of your choice
500g fresh hake (or other white
fish) - 5 red peppadews, chopped - 1 or 2 red chillies, according to your heat
tolerance - 2 Tbsps fresh coriander, roots and all - 3 whole spring onions,
finely chopped - 2 cloves of garlic, chopped - 1 or 2 stalks of lemongrass,
tender part only, finely chopped - 1 Tbsp fish sauce - 1 Tbsp red Thai curry
paste - 125 ml coconut milk or cream - 1 whole egg - 125g fresh green beans -
canola or coconut oil
Cut the fish up into 4 cm
pieces, place it with the peppadews, chilli , coriander, spring onions, garlic
lemongrass, fish sauce and curry paste into the blender with the egg and the
coconut milk. Blend well to a smooth paste. Remove and place in a mixing bowl.
Top and tail the green beans
then slice them finely into 3mm slices and stir into the fish paste. Chill in
the fridge for at least 2 hours or overnight to let the flavours develop.
Shape
the mixture into small patties, approx 4 or 5 cm across. Heat a large frying
pan and add a good coating of oil. Fry in batches till they are crisp and
golden brown, turning once or twice. Remove and drain on kitchen paper. Keep
them warm until you have finished the whole batch then serve with a sweet
chilli dipping sauce Serves six as a starter. Dress with more fresh coriander,
finely sliced chilli or Vietnamese mint
©
John & Lynne Ford, Adamastor & Bacchus
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