Thai Fish Cakes
Seasoned with oyster sauce, sweet chilli sauce and cilantro, these fish
cakes are an easy and tasty way to serve fish.
Yields: 8 servings
1 pound boneless fish fillets, cubed
1/2 cup all-purpose flour
2 tablespoons oyster sauce
2 tablespoons sweet chilli sauce
1 teaspoon fish sauce
1 teaspoon brown sugar
1/4 cup chopped fresh cilantro
4 green onions, sliced
1 egg
all-purpose flour
oil for frying
Combine fish, 1/2 cup flour, oyster sauce, sweet chilli sauce, fish sauce,
brown sugar, cilantro, green onions, and egg in a food processor. Process
until well combined. Refrigerate for 30 minutes. Shape mixture into patties,
and dust with flour. Pour enough oil into a heavy skillet to fill the pan
with 1/2 inch of oil. Heat over medium-high heat until hot. Fry fish cakes for
8 minutes, turning once, or until golden brown.
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