Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, thai-style fishcakes with sweet chili sauce. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Drain excess moisture from Wild Alaska Pollock fillets and pat fish dry with paper towels. Pulse or blitz a few seconds. You don't want too fine or too coarse, but just a little texture left. HEAT the oil in a large frying pan over medium heat.

Thai-style fishcakes with sweet chili sauce is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Thai-style fishcakes with sweet chili sauce is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook thai-style fishcakes with sweet chili sauce using 12 ingredients and 1 steps. Here is how you can achieve that.

The ingredients needed to make Thai-style fishcakes with sweet chili sauce:

1. Take 8 oz skinless white fish,whiting or pollack
2. Make ready 8 oz peeled shrimp deveined and roughly chopped
3. Take 1 tbsp thai red cury paste
4. Take 1/2 cup coconut milk
5. Get 1 finely grated zest of 1 lime
6. Take 1 small handfull of cilantro minced
7. Get 2 tbsp fish sauce
8. Take 1 tsp light brown sugar
9. Take 2 oz fine green beans finely sliced
10. Make ready 1 scallion finely sliced into rounds
11. Get 2 tbsp all purpose flour
12. Take 1 peanut or sunflower for frying.

SERVE the fish cakes warm or at room temperature with the sweet chili-lime sauce … From mediterrasian.com HEAT the oil in a large frying pan over medium heat. SERVE the fish cakes warm or at room temperature with the sweet chili-lime sauce for dipping. Coat each cake thoroughly with the bread crumbs, shaking off the excess. Line a rimmed baking sheet with paper towels.

Steps to make Thai-style fishcakes with sweet chili sauce:

1. Cut fish into rough chunks. Put in food processor with shrimp. Add curry paste, coconut milk, lime zest, cilantro, fish sauce,sugar and a little salt and pepper. Pulse to a paste. Transfer to bowl and mix in beans and scallions. Put flour in shallow dish. Form fish patties coat with flour and fry.
2. Ready to serve and ENJOY!

Coat each cake thoroughly with the bread crumbs, shaking off the excess. Line a rimmed baking sheet with paper towels. Add half of the shrimp, the mayo, the cornstarch, and the egg white. Add the remaining shrimp and pulse two or three times to combine everything. Some of the shrimp will be chunkier.

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