The Chilli Factory - Setting the World on Fire!
Thai Chilli Fish Cakes
Makes 12 Print Recipe
- 4 tablespoons of Dragon's Blood (Bloody Hot Stuff!!)
- 1 whole fresh finely chopped of Siam YELLOW
400g white fish fillets such as snapper, skin removed
2 teaspoons red curry paste
1½ teaspoon brown sugar
3 teaspoons fish sauce
1 egg white
2 kaffir lime leaves, shredded
1 tablespoon chopped coriander oil for shallow frying
Place fish, curry paste, Dragon’s Blood, Hungarian Black Chilli, sugar, fish sauce, egg white and kaffir leaves in a food processor and process until smooth and combined.
Stir through coriander. Press golf ball-sized balls into flat cakes, cover and refrigerate for 15 minutes.
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.