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Fish and seafood on your table - health in your house!
- Recipe -
Serves/Makes: 4
Ingredients:
- 1 pound boneless fish fillets, minced
- 1 egg, beaten
- 1/4 cup lemon grass, chopped
- 1/4 cup garlic, chopped
- 1/4 cup shallots, chopped
- 2 tablespoon red chillies, chopped
- 1/2 tablespoon coriander, chopped
- 1/2 tablespoon galanga root*, chopped
- Oil for deep frying
- 2 tablespoon cornstarch
- 1/2 teaspoon pepper
- 1/2 tablespoon salt
How to cook Laotian Fish Cakes:
- Put fillet fish in blender and blend with shallot, garlic, lemon grass, coriander, pepper, cornstarch, chllies, galanga and salt.
- Make flat and round fish cakes at any size.
- Heat the oil in the frying pan.
- Deep fry the fish cakes until golden brown or cooked.
- Serve well with sauce.
Comments:
*Melissa’s Galanga Root is best known as Laotian, Thai or Siamese ginger. Galangal is called khaa in Thailand and is not the same as ginger. However, the cooking process for this Thai food ingredient is the same as that for cooking ginger. Galangal has a distinct peppery flavour and is used in curry pastes, stir fried dishes and soups. Some grocery stores also stock dried galangal, but you should always use fresh galangal if available.
This recipe for Laotian Fish Cakes serves/makes: 4
Main Ingredient: Various Fish
Preparation Method: Deep Fried
Cuisine: Other Asian
- Recipe - 1601
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