Thai Fish Cakes

This is a popular Thai street food that we discovered in

Chiang Mai. After a full day of roaming the markets and

slaving over a hot wok in cooking school, it was a treat

to scoop up several of these on the way to our favorite

British pub (yes, there is a fine one in Chiang Mai) and it

is right next to a German beer hall…sometimes we made

it an international night.

2 pounds of grouper or snapper filet, skinned and cubed

8 green onions, sliced

2 tablespoons of fresh ginger, minced

1 stalk of lemongrass, finely sliced

4 tablespoons of cilantro, chopped

4 cloves of garlic, minced

1 tablespoon of soy sauce or fish sauce (your taste)

Zest of one lime

1 tablespoon of jalapeno pepper, finely minced

1 cup of tender, fresh asparagus, thinly sliced and reserved

Mix together in a bowl and let stand for thirty minutes. Chop lightly

in a food processor, making sure it does not become a paste. Return to

bowl and blend in the sliced asparagus, seasoning with sea salt.

Form small patties about a half inch thick and cook in peanut oil

about two minutes on each side, until brown. Serve with a bowl

of lime wedges.

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1 Comment

  1. Will try this one tomorrow night!


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