Breville The Thermal Pro, Instruction Book

Page: 23 / 64

22
PAge heAder..... RECIPES
THAI FISH CAKES
Serves 6–8 as part of an appetiser
INGREdIENTS
1.25lb white fish fillets, such as barramundi,
snapper and red fish fillets
2 tablespoons Thai red curry paste
1 tablespoon fish sauce
2 teaspoons white sugar
1 egg white
2 kaffir lime leaves, thinly sliced
3oz green beans, finely sliced
1 quart vegetable oil for shallow frying
dipping sauce
½ cup sugar
L cup 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. Stir in fish sauce and cool
completely. Just before serving, stir
through cucumber and chilli.
2. Dice fish into large cubes and place into
the bowl of a food processor along with
curry paste, fish sauce, white sugar and
egg white. Using the pulse button, process
ingredients until mixture is smooth.
3. Tip mixture into a bowl and mix through
finely shredded kaffir lime leaves and
sliced green beans.
4. Wet hands with cold water and form
fish cake mixture into flat round
shapes 3–4cm wide and place onto
a lined baking tray.
5. Heat vegetable oil in the skillet on
setting 10.
6. Place half the fishcakes into the hot oil
and shallow fry for 1–2 minutes on each
side or until fishcakes are golden brown.
Remove and drain on paper towel. Repeat
with remaining fish cakes and serve with
dipping sauce and lime wedges.