Aussie Salmon Thai Fish Cakes By Chef Dale Sniffen

[Dale]

Classic Thai Fish Cakes
Recipe by Chef Dale Sniffen
Makes 13 / 50gm portions
Preparation time 20 minutes
Cooking time 3 minutes per side

Ingredients
600gm Australian Salmon Loins, cut into 3cm pieces @2C
1 tbsp fish sauce
50gm Toasted Red Thai Curry paste
3 kefir lime leaves, chopped
50gm shallots finely chopped
5 gm of toasted cumin seeds crunched
50gm brown sugar
4 gm salt
70gm chopped green beans
50ml vegetable oil for cooking

Thai Fish sauce for dipping.

Method

Place fish pieces, sauce, curry paste, lime leaves, shallots, spices sugar and sugar. Process to a smooth mince, add beans and pulse once of twice to combine.

Roll out 50gm fish balls with wet hands, flatten to 2cm thick

Cooking

Shallow fry @ 180c in vegetable oil for 2 to 3 minutes per side, drain on kitchen paper.

[Sean]

They were fantastic Dale.

[Dave Bailey]

They were very impressive - much appreciated Dale!

[Brad Yates]

Dale

Does that mean next year you will be down to catch some? Jen needs a valuable lesson in eating fish cakes- she wont touch them!