Thai fishcakes
Ingredients
for 12 pieces
200 g | peeled raw prawn tails (organic), cut roughly into pieces |
300 g | fillets of firm-fleshed fish (e.g. cod, pike perch, sea bass, cut roughly into pieces) |
2 tbsp | fish sauce |
1 | garlic clove |
½ tsp | salt |
1 | egg white |
½ dl | coconut milk |
1 stick | lemongrass, finely chopped |
3 cm | ginger, finely grated |
1 | red chilli, finely chopped |
10 | Thai basil leaves, finely chopped |
3 | kaffir lime leaves (Thai-Kit), finely chopped |
2 tbsp | oil |
100 g | Fine Food Messolongi Fleur de Sel |
How it's done
Finely puree the prawns, fish and the remaining ingredients with the coconut milk. Add the lemongrass and all the ingredients up to and including the Kaffir lime leaves to the fish mixture and briefly puree again. With wet hands, shape the mixture into 12 evenly-sized balls and lightly press flat. Heat the oil in a frying pan and fry the fishcakes all over, over a medium heat, for approx. 8 mins. Serve warm or cold together with the chilli sauce.
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