STEP 1 - Thinly mince the fish fillet with a blender or knife.
STEP 2 - In a mixing bowl, stir in the minced fish, BE red curry paste, egg yolk, sugar, and fish sauce until well combined.
STEP 3 - Add the sliced beans and thinly sliced kaffir lime leave if you have and mix well.
STEP 4 - Shape the fish cakes and place them on a plate covered with Oil or plastic foil to avoid sticking.
STEP 5 - Heat the VG oil in a wok, test temperature with a wooden stick/spoon, and deep-fry the fish cakes until golden.
STEP 6 - Remove the excess fat and serve with BE sweet chili dipping sauce.
Buy ingredients for this recipe
Thumbnail | Name | Categories | Price | Buy |
---|---|---|---|---|
Blue Elephant Thai Fish Sauce | Cooking Sauces, Gourmet Food, Offers, Sauces and Pastes, Upto 30% Off, Upto 50% Off | ₹250.00 – ₹328.00 | ₹328.00 ₹250.00 Out of stock | |
Blue Elephant Thai Hot Red Chilli Sauce,190ml | Cooking Sauces, Gourmet Food, Offers, Sauces and Pastes, Upto 30% Off, Upto 50% Off | ₹262.00 | ||
Blue Elephant Thai Red Curry Paste | Curry Paste, Gourmet Food, Offers, Sauces and Pastes | ₹261.00 – ₹400.00 | ₹400.00 Out of stock ₹261.00 |
Ingredients
Directions
STEP 1 - Thinly mince the fish fillet with a blender or knife.
STEP 2 - In a mixing bowl, stir in the minced fish, BE red curry paste, egg yolk, sugar, and fish sauce until well combined.
STEP 3 - Add the sliced beans and thinly sliced kaffir lime leave if you have and mix well.
STEP 4 - Shape the fish cakes and place them on a plate covered with Oil or plastic foil to avoid sticking.
STEP 5 - Heat the VG oil in a wok, test temperature with a wooden stick/spoon, and deep-fry the fish cakes until golden.
STEP 6 - Remove the excess fat and serve with BE sweet chili dipping sauce.