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But THAI Fish Cakes are FABULOUS! Aclassic Thai street food and my favourite starter at Thai restaurants along with Chicken Satay. Surprisingly easy to make at home – all you need is fish, red curry paste, egg, rice flour and fish sauce. Blitz, make patties and pan fry!
A classic recipe, these red-curry-flavoured fish cakes can be found everywhere in Thailand. The preparation is really simple; the hardest part is getting the right fish. Go with something tender and you'll be fine, because the firmer the fish, the firmer the fish cakes, and I personally prefer them on the softer side.
Delicious, authentic Thai Fish Cakes made with easily available everyday ingredients. This 20-minute recipe is lighter (because pan-fried), packed with insane flavour and better than your local Thai restaurant!
Thai fish cakes, known as “Tod Mun Pla,” are a popular and flavorful Thai appetizer or classic thai street food. They are made by blending minced white fish with typical thai ingredients including red curry paste, lime leaves, fish sauce, and various herbs.
20 minutes. SERVES. Makes about 20. Ingredients. 500g (1lb) skin-on mackerel fillet (you can also use any other firm white fish e.g. swordfish, barramundi or snapper) 2 tsp sea salt. 1 tbs fish sauce. 1/2 tbs white sugar. 2 tbsp Thai red curry paste. 1 egg. ¼ cup finely sliced snake beans (alternatively use green beans)
This authentic tod mun pla recipe makes the tastiest Thai fish cakes you’ve ever tried, just like in Thailand. They are made from fish, spicy red curry paste, egg, and simple ingredients.
Jamie Oliver Thai Fish Cakes are made with salmon, lemongrass, ginger, coriander, and chili jam. This easy Jamie Oliver recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.
These quick and easy Thai fish cakes are perfect for a starter or light dinner. Serve with the larb gai and satay pork skewers for a Thai starter platter.
Thai Fish Cakes - A Taste of Thai. 20-22 – 2 inch fish cakes. We pan fried this classic Thai appetizer, which is traditionally deep-fried. Red Curry and Fish Sauce give them a true Thai flavor. Print Recipe. Ingredients. 1/2 cup Lite Coconut Milk, divided. 1 tablespoon Red Curry Paste. 1 1/3 lbs fish fillets, roughly chopped. 1/2 cup flour.
Seasoned with red Thai curry paste, ginger, cilantro and lime, these Thai fish cakes are full of bright flavour. Try them as a starter, or serve with a salad for a light and healthy meal.