Thai Fish Cakes
(Hot & Spicy)
500 gms White Fish Fillets Boned & Skinned
1 Teaspoon Red Curry Paste
2 Fresh Kaffir Lime Leaves
2 Spring Onions Chopped
1 Tbsp Fish Sauce
1 Tbsp Lime Juice
2 Tbsp Finely Chopped Fresh Coriander
1 Small Red Thai Chilli
Cut fish into small pieces. Blen fish, curry paste, lime leaves, onion, sauce & juice until forms a smooth paste. Roll tablespoons of fish mixture into a ball. Then flatten into a cake shape. Heat wok. Deep fry fish cakes until browned lightly, drain on absorbent paper.
Serve with lime wedges or try our range of sauces from Amelia’s gourmet blends & Taylors.