Breville BSB530XL User Manual download pdf (Page 39)

39

THAI FISH CAKES

Serves 4 as part of an appetiser

INGREDIENTS

1lb (450g) boneless white ﬁsh ﬁllets (cod or

halibut is preferable)

1 tablespoon red curry paste

1 teaspoon ﬁsh sauce

1 tablespoon sweet Thai chili sauce

½ bunch cilantro

2 eggs

¼ cup well cooked rice

2 limes, juiced

Dipping sauce

½ cup (110g) sugar

1

⁄3 cup (80ml) white vinegar

1 tablespoon ﬁsh sauce

½ Lebanese cucumber, seeded and ﬁnely diced

1 long red chilli, ﬁnely chopped

METHOD

1. To make the dipping sauce; combine

sugar, vinegar and 2 tablespoons cold

water into a small saucepan. Stir over

medium high heat until sugar has

dissolved, increase heat and bring

to a boil . Stir in ﬁsh sauce and cool

completely. Just before serving, stir

through cucumber and chilli.

2. Assemble the processing bowl using the

S Blade™. Cut ﬁsh into large cubes and

place into the processing bowl along

with curry paste, ﬁsh sauce, cilantro,

eggs, rice, juice from limes. Using speed

15; pulse ingredients until mixture is

smooth.

3. Heat oil in a deep fryer or wok.

4. Drop tablespoonful amounts in the hot

oil in batches and cook 1–2 minutes on

each side or until ﬁsh cakes are golden

brown. Remove and drain on paper

towel. Repeat with remaining ﬁsh cakes

and serve with dipping sauce and lime

wedges.

CAUTION

To reduce the risk of ﬁre and electric

shock, do not process for more than 15

seconds with this recipe.

RECIPES

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