Breville Smart Fryer BDF500XL, Инструкция

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30
RECIPES
THAI FISH CAKES
Serves 6–8 as part of an appetiser
INGREDIENTS
1.25lbs 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, finely shredded
¼lb green beans, finely sliced
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. Fill deep fryer with 4 quarts of oil.
Preheat to 355 ° F. Place 6–8 fishcakes
into the hot oil and cook 2–3 minutes
or until golden brown. Remove and
drain on paper towel. Repeat with
remaining fish cakes, making sure
to reheat the oil between batches.
Serve with dipping sauce and lime wedges.