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Thai Fishcakes with Green Beans |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Posted: 21 September 2015 at 11:09 |
This is another interesting recipe from Linda Stephen’s Complete Book of Thai Cooking. Among her notes she says, “There are many versions---spicy or mild, deep-fried or pan fried, with curry or without…..” This one is on the mild side, pan fried. Although it would likely go nicely with a curry sauce, they cakes are moist and flavorful all on their own. She suggests serving them with cucumber relish (see below). Lime leaves are totally unavailable here, so I subbed the zest of a whole lime, and that worked out just fine. If you don’t care for cilantro, use broad-leaved parsley instead, upping the quantity a bit. Thai Fishcakes with Green Beans 12-16 oz fish filets (cod, halibut, or similar) cut in 1” pieces 1 tbls fish sauce 2 tsp red curry paste 1 egg, lightly beaten 1 tbls cornstarch 1 tsp granulated sugar ¾ cup finely sliced green beans ¼ cup chopped fresh cilantro 3 lime leaves, deveined & shredded Oil for pan frying Pat fish dry. Chop coarsely in food processor. Go easy; you don’t want a puree. Add fish sauce, curry paste, egg, cornstarch & sugar. Pulse to combine. Transfer mixture to a bowl. Add the beans, cilantro & lime leaves. Combine thoroughly. Shape into 20 patties (about 1 tablespoon each), wetting fingers as necessary. In a large skillet, heat a film of oil over medium-high heat. Pan-fry patties in batches, 2-2 ½ minutes per side, until golden brown. Drain on paper towels. Serve warm or at room temperature. Note: I had leftovers cold from the fridge, and they were even good that way. Spicy Cucumber Relish ¼ cup rice vinegar 2 tbls granulated sugar 2 tbls water 1 tsp fish sauce 1 ½ cups thinly sliced English cucumbers* ¼ cup finely chopped carrot 2 shallots, thinly sliced 1 tbls chopped fresh cilantro leaves ½ tsp chopped fresh red chilies 2 tbls chopped peanuts In a small saucepan, combine vinegar, sugar, water and fish sauce. Bring to a boil and stir until sugar dissolves. Remove from heat and let cool for 20 minutes. In a bowl, combine cucumber, carrot, shallots, cilantro, chilies and peanuts. Add cooled sauce and stir to combine. |
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Chef's Apprentice Joined: 19 September 2014 Location: male Status: Offline Points: 372 |
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It sounds good, except for the green beans, one of my least favored foods.
I do like snow peas and sugar snap peas, but they are in a separate genus. The green beans can just be left out. |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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I would sub rather than leave them out, Drinks. Notice that there is no binder, other than the egg. The paper-thin slices of green bean help hold the cakes together.
Snow peas would be a good substitute, I reckon. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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