Thai fishcake

/ only an even number of servings can be ordered /

Cooking time

35 min

550 kcal

calories

Difficult level

közepes

Spiciness

enyhén csípős

Ingredients

What we send:

  • tilapia filets
  • oyster sauce
  • sriracha sauce
  • lime
  • fresh coriander
  • ginger
  • mixed cabbage
  • garlic
  • mayonnaise
  • panko breadcrumps
  • ground chili
  • olive oil
  • salt
  • pepper

Required tools:

  • large pan
  • mixing bowl

Cooking

Thai fishcake - Chefbag

1. Ingredients

The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel. Cut the lemon in half, finely chop the fresh coriander, crush the garlic with a knife and rasp the ginger. Take the tilapia in a larger mixing bowl and crash it apart with a fork. Salt and pepper to taste.

Thai fishcake - Chefbag

2. Fish cake

Stir the fish with the panko crumbs, mayonnaise, chili, ginger, oyster sauce, sriracha sauce, garlic and half of the coriander. Mix your fish cake ingredients well by hand or with a spatula. It’s good, if it is formable. Form patties from the mixed fish cake mass.

Thai fishcake - Chefbag

3. Side

In another mixing bowl, mix the cabbage with half of the lemon juice, a little olive oil, the remaining coriander, a little salt and pepper. Rotate well and place in the refrigerator until served.

4. Fry

Heat an olive oil in a thick-walled pan, put the fish cakes on it, and cook each side for 3-4 minutes, or until it turns a nice golden brown.

Thai fishcake - Chefbag

5. Serving

Place a portion of the cabbage salad on the plate, along with 2 pieces of Thai fish cake. If you want, cut the other half of the lime, cut it into two articles so you can decorate your plate.

Attention! The portions of the spices are relative, can be reduced or increased according to taste. Cooking time may vary depending on experience.

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