Thai Barbecue Fish Cakes Recipe
Ingredients
| 375 g / 12 oz boneless, fine fleshed, white fish fillets, chopped | ||
| Red curry paste | 2 Tablespoon | |
| Lemon grass stalk | 1 , soaked | |
| Coriander | 1 Tablespoon, chopped | |
| Kaffir lime leaves | 4 , finely shredded | |
| Egg white | 1 | |
| Lime wedges | ||
| Sweet chili sauce | ||
Directions
1. Place fish, curry paste, lemon grass, coriander, lime leaves and egg white in a food processor and process until smooth.
2. Using wet or lightly oiled hands, take 1 tablespoon of mixture and roll into a ball, then flatten to form a disk. Repeat with remaining mixture. Place fish cakes on a tray lined with plastic food wrap and chill for 30 minutes or until firm.
3. Preheat barbecue to a high heat. Place fish cakes on oiled barbecue plate and cook for 1 minute each side or until cooked through.
2. Using wet or lightly oiled hands, take 1 tablespoon of mixture and roll into a ball, then flatten to form a disk. Repeat with remaining mixture. Place fish cakes on a tray lined with plastic food wrap and chill for 30 minutes or until firm.
3. Preheat barbecue to a high heat. Place fish cakes on oiled barbecue plate and cook for 1 minute each side or until cooked through.
Chef
