Recents in Beach

Easy fish cakes with Thai salad

 


Ingredients

Ingredients for the fishcakes (12 pieces)
500 grams white fish
300 grams shrimps raw and peeled
2 tbsp red curry paste
1 clove of garlic
1 tablespoon of fish sauce
eventually 1 tablespoon flour
2 spring onions
Salt and pepper
Olive oil or butter
Ingredients for the Thai salad
1 red pepper
2 garlic cloves
2 tablespoons fish sauce
Juice of 1 lime
1 teaspoon brown caster sugar
250 grams rice noodles
1 mango
1 red onion
1 stalk of broccoli
1 cucumber
1 winter carrot

Additional: sesame seeds and coriander

Additional requirements: food processor

Preparation

Start by making the fishcakes. Put the white fish and shrimps together with the curry paste, garlic and fish sauce in the food processor. Whirl until you have a nice paste. The mixture should be a little wet, but not dripping. So add some flour if necessary. Season to taste with salt and pepper.

Cut the spring onions into small rings and stir them into the fish mix. Now wet your hands (the mix will not stick to your hands!) and make 12 burgers from the mix. Place them on a plate and put the plate in the refrigerator to stiffen.

Continue with the dressing for the salad. To do this, finely chop the red pepper and crush the garlic cloves. Add the pepper and garlic to a bowl along with the fish sauce, the juice of the lime and the teaspoon of caster sugar. Stir until you have a nice dressing. Taste it too: is it too sour or too salty? Then add some more sugar.
Then cut the mango, red onion, cucumber and carrot into small pieces or strips. Make sure they are all about the same size. Then cut the broccoli into florets. Put together in a bowl.

Tip: if you like it better, you can briefly blanch the broccoli and carrot if you prefer not to eat it raw.

Prepare the rice noodles according to the instructions on the package and rinse them afterwards with cold water. Add them to the vegetables when cold. Spoon in about 2/3 of the dressing.

Heat a skillet over medium-high heat and add oil or butter. Then fry the fish cakes for about 4 minutes per side. Let them rest gently while frying, the break easily if they are not already fried.

Serve the Thai salad with the fish cakes and divide the rest of the dressing, plus the sesame seeds and cilantro over the entire dish.

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