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250 g White fish fillets
1/2 c Snake or string beans;
-roughly sliced
1 Coriander plant; including
-roots; roughly sliced
1 Stalk lemon grass; roughly
-sliced
2 Cloves garlic; crushed
2 Red chiles; seeded and
-chopped
2 ts Fish sauce
1 Egg; lightly beaten
Oil for deep frying
From: Bruce Cowin aq141@freenet.carleton.ca
Date: Sun, 24 Jul 1994 13:18:05 -0400 (EDT)
This first one is from ‘THAI COOKERY – THE EASY WAY’. Remove any skin and
bones from fish and cut into pieces. Place in the bowl of a food processor
with all remaining ingredients except oil. Process for 30 seconds or until
just mixed – do not overmix to a puree. Refrigerate mixture for one hour or
leave overnight. Shape mixture into 5cm diameter patties. Heat oil in a wok
or deep frying pan and fry the fish cakes a few at a time until crisp and
golden brown, turning once. Drain on absorbent paper and keep hot in a very
slow oven (120 degrees C.) while frying the remainder. Serve hot. Serves 4
to 6.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
4 Servings
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