Fish fritters with Thai sauce
Ingredients:
Thai salad:
- 20g Spring Onions
- 40g red radish
- 5 Thai basil leaves
- 5 fresh mint leaves
- 50ml of Thai AYAM ™ Sweet Chili Sauce
- 150g white cabbage
- 75g grated carrots
- 120g green beans, sliced
- 150g sliced romaine salad
- 50ml of lemon juice
Fish fritters:
- 5 kaffir lemon leaves
- 5g of Galangal
- 1/2 red pepper
- 50ml of AYAM ™ coconut milk
- 500g Saint-Pierre fillets
- 1/2 tablespoon of AYAM ™ red curry paste
- 1 egg
- 1/2 spoon of AYAM ™ fish sauce
- A few spring onions
- 5g of coriander
Preparation:
Thai salad:
- Slice all the ingredients for the Thai salad.
- Incorporate all the ingredients of the Thai salad in a salad bowl and add the Thai AYAM ™ Sweet Chili Sauce and lemon juice.
Fish fritters:
- In a blender, mix the kaffir lemon leaves, the red pepper and the galangal.
- In a separate blender, mix the Saint-Pierre fillets.
- In a salad bowl, incorporate the lemon kaffir mixture and the mixed Saint-Pierre fillets. Add the thinly sliced coriander, AYAM ™ red curry paste, egg, AYAM ™ fish sauce and Spring onions. Mix well.
- With the mixture, mold fish cakes of about 70g each.
- Place the fish cakes on a baking sheet lined with baking paper.
- Put in the refrigerator until they are set.
- Fry the fish cakes in a pan of oil, until golden brown.
Serve with the Thai salad.