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Thai Chilli Fish Cakes

Makes 12

Ingredients

  • 4 tablespoons of Dragon's Blood (Bloody Hot Stuff!!)
  • 400g white fish fillets such as snapper, skin removed
  • 2 teaspoons red curry paste
  • 11/2 teaspoons brown sugar
  • 3 teaspoons fish sauce
  • 1 eggwhite
  • 2 kaffir lime leaves, shredded
  • 1 tablespoon chopped coriander oil for shallow frying

Preparation

  1. Place fish, curry paste, sugar, fish sauce, eggwhite and kaffir leaves in a food processor and process until smooth and combined. Stir through coriander.
  2. Press golf ball-sized balls into flat cakes, cover and refrigerate for 15 minutes.
  3. Heat oil in a large frying pan. Shallow-fry the cakes for 1 minute each side or until golden and cooked through. Drain on absorbent paper.