Flavoured with kaffir lime, coriander and galangal, these classic Thai fish cakes are light and versatile, just as good as a snack with a cold beer as tossed with vermicelli noodles and herbs for a more substantial dinner. We're making these with fresh Queensland barramundi and then snap-freezing them. Just defrost before cooking in a preheated non-stick pan with a good covering of mild-flavoured oil for a couple of minutes a side (use a light spritz of spray oil if you want this to be a strictly Thinner Dinner). Drain on kitchen towel and serve immediately, while still puffed.
Barramundi, fish sauce, red chilli, garlic, lemongrass, shallot, galangal, shrimp paste, kaffir lime leaves, coriander, egg, brown sugar, snake beans. (FISH, CRUSTACEA, EGG)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve with a cucumber relish (diced cucumber, red onion, coriander, chilli and sweetened rice vinegar) and sweet chilli sauce as a snack or entree, or make them into a proper dinner with raw vegetables, herbs and vermicelli or pop a few in a roll with lettuce, mayo and chilli sauce as a Thai style fish burger. For a Thinner Dinner, wrap in lettuce leaves and top with herbs and a little sweet chilli sauce.