I love fish cakes and been into Thai flavors lately so here is the lastest to come out of my kitchen – I’d be happy with this and a candle in it for my birthday… \ud83d\ude09<\/p>\n
Thai Fish and Shrimp Cakes<\/p>\n
Amount Measure Ingredient — Preparation Method
\n——– ———— ——————————–
\n 1 pound sea bass — halibut or tilapia work well too.
\n 1 pound raw shrimp — peeled and deveined
\n 4 each green onions — thinly sliced
\n 3 cloves garlic — grate with a microplane or mince very fine
\n 2 tsp fresh ginger — grate with a microplane or mince very fine
\n 1\/3 cup red bell pepper or for some bite use red fresno chiles — diced fine
\n 1\/3 cup cilantro — chopped fine
\n 1 tablespoon thai basil leaves (in a pinch you can use regular basil) — chopped fine
\n 1 tbsp Thai fish sauce — 3 Crabs brand
\n 1\/2 each lime — zested
\n 1 tbsp lime juice
\n 1 tablespoon tapioca starch
\n 1 each egg
\n 1 tbsp Thai red curry paste — homemade or Mae Ploy Brand
\n salt and pepper — to taste<\/p>\n
Prepare green onions, garlic, ginger, red bell pepper, cilantro and basil. Put into a medium mixing bowl. Add lime zest, lime juice, fish sauce, tapioca starch, egg and red curry paste.<\/p>\n
Hand chop the fish and shrimp -or- cut fish and shrimp into smaller pieces (1″ or less cubes) and put in a food processor (in batches) and pulse until chunky. Add to bowl of other ingredients. Mix well. <\/p>\n
Test for seasoning by cooking a teaspoon in a saute pan or use the toaster oven. Adjust seasoning as needed.<\/p>\n
Form into 12 fish cakes (3 to 3 1\/4 oz ea). Heat a saute pan and add oil. Saute the fish cakes in hot oil until browned on both sides. <\/p>\n
I like to serve these on a bed of cabbage slaw dressed in a spicy sweet lime vinaigrette with plenty of cilantro tossed in.<\/p>\n","protected":false},"excerpt":{"rendered":"
I love fish cakes and been into Thai flavors lately so here is the lastest to come out of my kitchen – I’d be happy with this and a candle in it for my birthday… \ud83d\ude09 Thai Fish and Shrimp Cakes Amount Measure Ingredient — Preparation Method ——– ———— ——————————– 1 pound sea bass — […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,8],"tags":[],"class_list":["post-83","post","type-post","status-publish","format-standard","hentry","category-general","category-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/83","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/comments?post=83"}],"version-history":[{"count":0,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/83\/revisions"}],"wp:attachment":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/media?parent=83"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/categories?post=83"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/tags?post=83"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}