Aussie Salmon Thai Fish Cakes By Chef Dale Sniffen
Posted: Wed Oct 08, 2014 8:53 pm
Classic Thai Fish Cakes
Recipe by Chef Dale Sniffen
Makes 13 / 50gm portions
Preparation time 20 minutes
Cooking time 3 minutes per side
Ingredients
600gm Australian Salmon Loins, cut into 3cm pieces @2C
1 tbsp fish sauce
50gm Toasted Red Thai Curry paste
3 kefir lime leaves, chopped
50gm shallots finely chopped
5 gm of toasted cumin seeds crunched
50gm brown sugar
4 gm salt
70gm chopped green beans
50ml vegetable oil for cooking
Thai Fish sauce for dipping.
Method
Place fish pieces, sauce, curry paste, lime leaves, shallots, spices sugar and sugar. Process to a smooth mince, add beans and pulse once of twice to combine.
Roll out 50gm fish balls with wet hands, flatten to 2cm thick
Cooking
Shallow fry @ 180c in vegetable oil for 2 to 3 minutes per side, drain on kitchen paper.
Recipe by Chef Dale Sniffen
Makes 13 / 50gm portions
Preparation time 20 minutes
Cooking time 3 minutes per side
Ingredients
600gm Australian Salmon Loins, cut into 3cm pieces @2C
1 tbsp fish sauce
50gm Toasted Red Thai Curry paste
3 kefir lime leaves, chopped
50gm shallots finely chopped
5 gm of toasted cumin seeds crunched
50gm brown sugar
4 gm salt
70gm chopped green beans
50ml vegetable oil for cooking
Thai Fish sauce for dipping.
Method
Place fish pieces, sauce, curry paste, lime leaves, shallots, spices sugar and sugar. Process to a smooth mince, add beans and pulse once of twice to combine.
Roll out 50gm fish balls with wet hands, flatten to 2cm thick
Cooking
Shallow fry @ 180c in vegetable oil for 2 to 3 minutes per side, drain on kitchen paper.