How To make Thai Fish Cakes
2 lb Redfish fillets
1 Egg lightly beaten
2 tb Chopped fresh coriander
2 ts Caster (fine) sugar
3 1/2 oz Green beans, finely sliced
Oil for frying Red curry paste 1 sm Red (Spanish) onion chopped
3 Cloves garlic crushed
2 tb Chopped fresh lemon grass
2 ts Chopped fresh coriander root
2 ts Dried chilli flakes
1 t Grated lime rind
1/2 ts Shrimp paste
3 ts Paprika
1/2 ts Turmeric
1/2 ts Cumin seeds
Remove bones from fish. Blend or process fish, egg, coriander, sugar and red curry paste until mixed and smooth. Combine fix mixture and beans in bowl and mix well. Roll 2 level tablespoons of fish mixture into a ball, then flatten slightly. Repeat with remaining mixture. Just before serving, deep-fry fish cakes in hot oil until well browned and cooked, drain on absorbent paper. Serve with sweet chilli sauce if desired. Serves 6. Red Curry Paste Blend or process all ingredients until smooth.
How To make Thai Fish Cakes's Videos
Thai Fish Cakes
Unquestionably the BEST fish cakes in the world!!
Thai Fish Cakes | The F Word
Gordon Ramsay' recipe for Thai Fish cakes on the F Word.
Season 5 of The F Word. A bold, modern and mischievous take on the world of food combines location VTs, kitchen actuality, celebrity interviews, stunts and recipe based challenges to give the format its trademark energy, pace and visual richness and create waves in the food world and beyond. .
#TheFWord #GordonRamsay #Food #Cooking .
Thai Red Curry Fish Cake - Episode 244
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♥ Ingredient List
2 pounds fish (your favorite kind)
1 egg
6 ounce red curry past
1 can coconut cream
1/4 cup coconut milk
3 tablespoons fish sauce
2 tablespoons sugar
2 cups cabbage
1 cup Thai basil
10 kaffir lime leaves
1 tablespoon corn starch
2 cups kale
1 red bell pepper
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Thai Fish Cakes | Jen Phanomrat
Don't let the aromatic and complex flavors fool you! These Thai fish cakes are easy to make (and devour) in no time.
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INGREDIENTS
2 lbs white fish (mackerel, cod, catfish)
1 egg
4 tbsp Thai red curry paste
1 tsp cornstarch
2 tsp sugar
1 tsp kosher salt
½ cup snake or green beans, sliced
5-6 kaffir lime leaves, thinly sliced
For the dipping sauce:
¼ cup cucumber, thinly sliced and quartered
4 tbsp red onion, chopped
2 tbsp crushed peanuts
4 tbsp Thai sweet chili sauce
1 tablespoon vinegar
Chopped cilantro to taste
RECIPE
Make fish paste: combine fish meat, cornstarch, egg, curry paste, sugar, and salt in a food processor or mixer, until the mixture appears mousse-like in texture.
In a bowl, fold in the sliced green beans and kaffir lime leaves. Set aside and let sit for 5 minutes.
Make the dipping sauce by combining all ingredients in a small serving bowl.
Oil hands and form small patties from the fish mixture. Fry in oil on both sides for about 4-5 minutes. Drain on paper towel.
Serve with dipping sauce.
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Delicious Thai Fish Cakes!
Thai street food does not get better than this! Thai fish cakes are incredibly easy to make and don't skimp on big booming flavours- they are perfect with a crunchy salad or served as a little starter! Give this one a go and make sure to let me know how you get on! :) Get the full recipe here:
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Equipment Used:
Hob- Bosch
Frying pan- DeBuyer
Knife- IKEA
Food Processor- Magimix
Plates- Vintage
???? Fish Cakes: The Cantonese Way (煎魚餅)
Watch Daddy Lau teach us how to make pan-fried fish cakes! We’ve seen how to use this as a filling for all kinds of ingredients, but fish cakes can also stand alone as a tasty homemade Cantonese treat!
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America's Test Kitchen:
成波之路 my ways to get fat:
大师的菜:
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曼食慢语 Amanda Tastes:
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Made With Lau Stuffed Recipes (Using the same fish paste!)
Stuffed Peppers:
Steamed Stuffed Tofu:
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Fried Stuffed Tofu:
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⏲ CHAPTERS ⏲
00:00 - Prepare shrimp and fish for paste
02:50 - Add dried scallops to the paste
03:37 - Dice aromatics
03:57 - Marinate fish paste
04:56 - On myosin & mixing
05:32 - Continue mixing & adding water
07:12 - Season fish paste & throw
07:33 - On fish cakes
07:59 - Create dipping sauce
08:20 - Pan-fry fish cakes
10:42 - Cook sauce & serve
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???? OUR FAMILY ????
Learn more about the Lau family, and why we started this channel + blog:
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???? OTHER CREDITS ????
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -