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Thai Fish Cakes
Topic Started: Apr 5 2013, 08:22 AM (283 Views)
K1W1
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Black Jew
Does anyone have a good recepie?

Got a small sambo here that needs its natural flavour to be adjusted. Heard a few whispers that fish cakes are the go.
They say "the early bird gets the worm"... Not a problem, worms all yours birdy. I'll get up around noon and fish a dry fly - Hank Patterson
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Goodie
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Freshwater Fanatic

Just made this for all the salmon we got

1 Kg Fish ( Blitzed in the processor until a regular consistency DONT OVER BLEND )
3 Spring onions Chopped
2 Cloves of garlic crushed
1 and a half cups of bread crumbs
1 tbs of fish sauce
Half a bunch of coriander chopped
splash soy sauce
splash sesame oil
salt n pepper
1 egg to bind
as much chilli as you want
2 tps of lemmongrass
2 tps of ginger

Process fish

Add to a mixing bowl combine all ingredients then add egg and mix thru.

Make into pattie and cook.

Serve with some more sweet chilli or whatever you like !

Enjoy !
Oh its on!
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rob dulson
Rob dulson ,the anchor man .
GOODIE FOOKIN RAMSEY .
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K1W1
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Black Jew
Cheers mate, ill give it a burl
They say "the early bird gets the worm"... Not a problem, worms all yours birdy. I'll get up around noon and fish a dry fly - Hank Patterson
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Spence
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Dhu Executioner

Real thai fish cakes don't have any bread or any carbs for that matter. Good for the carb conscious!

My mum makes them for me out of salmon, however i don't have the recipe and they are pretty close to ridgy didge! As have had them a number of times in thailand. (just got back from thailand yesterday for the 4th time this year).

I can get it for you if you like KIWI?? They are pretty awesome on the chew and have a nice kick to them with that token coriander/lemongrass/ginger flavour (goodies recipe is pretty close i think). Generally lots of oil though, which is pretty standard in thailand with cooking. But goes well with rice as the oil/fat acts a sauce (it comes out when reheated). Not as oily as i'm probably making the impression. As breadcrumbs normally absorb this oil and it won't come out when re-heated.

(i.e. I don't know any people in thailand that have bread crumbs or can make bread for that matter.....wheat doesn't exist in Thai cooking)

only things i would think are different are more egg (to make up for lack of bread crumbs) and oil (not sure what type though) and most definitely fish sauce and no soy or pepper (as chilli is the spice). Soy in thai cooking is generally used in vegetarian dishes and fish sauce in meat dishes and the standard flavour used. Don't quote me, as i'm no chef....but my mum is ;)
Learnt this stuff on a thai cooking class last week, so its coming with a little bit of knowledge.
Edited by Spence, Apr 11 2013, 03:05 PM.
-Spence



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Tones
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Wahoo
I might give this recipe a crack with the mulloway I've got Goodie. I'll let ya know how it goes mate
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Goodie
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Freshwater Fanatic

Excellent
Oh its on!
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