Recipes - Thai

Steamed Fish Cake
Thai Steamed Fish Cake Recipe


This classic Thai dish is one of the most liked with its mild and smooth taste. Minced pork or chicken can be used in place of fish. Try this piping hot Thai Steamed Fish Cake!
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Entrée
Cook Method: Steam
Cuisine: Thai









Ingredients:

500g firm white fish (thinly sliced)
½ jar Valcom Red Curry Paste
1½ cup coconut milk
½ cup light coconut milk (¼ cup coconut milk + ¼ cup water)
3 tbsp fish sauce
1 egg (beaten)
1 cup basil leaves
4 kaffir lime leaves (finely sliced) or 4 tbsp Valcom Kaffir Lime Leaves
1 red chilli (finely stripped)
1 tsp rice flour
1 cup green vegetable or cabbage (sliced)
8-10 small bowl of 2 ½ inch diameter




Steps:
  1. Separate ½ cup coconut milk into small saucepan, mix with flour, stir until smooth, place over low heat until thickens. Remove from heat and set aside in a container for topping.
  2. Mix light coconut milk with the curry paste in a mixing bowl. Stir well with wooden spatula, combine the fish, stir gently and slowly, pour coconut milk into the mixture little by little, keep stirring until the fish absorb the curry. Add beaten egg and fish sauce, stir through, and then ½ cup basil leaves and 1 tbsp kaffir lime until the mixture becomes smooth.
  3. Put the vegetable or few basil leaves at the bottom of the bowls, place 4 tbsp of the fish curry mixture over the vegetable. Top with thick coconut milk and garnish with a little kaffir lime and red chilli.
  4. Place the bowls in the steamer, steam over boiling water at high heat for 20 mins or until cooked. Remove from heat.
  5. Your Steamed Fish Cakes are ready!

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Steamed Fish Cake

Steamed Fish Cake

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This classic Thai dish is one of the most liked with its mild and smooth taste. Minced pork or chicken can be used in place of fish. Try this piping hot Thai Steamed Fish Cake!

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Entrée
Cook Method: Steam
Cuisine: Thai
Ingredients

500g firm white fish (thinly sliced)
½ jar Valcom Red Curry Paste
1½ cup coconut milk
½ cup light coconut milk (¼ cup coconut milk + ¼ cup water)
3 tbsp fish sauce
1 egg (beaten)
1 cup basil leaves
4 kaffir lime leaves (finely sliced) or 4 tbsp Valcom Kaffir Lime Leaves
1 red chilli (finely stripped)
1 tsp rice flour
1 cup green vegetable or cabbage (sliced)
8-10 small bowl of 2 ½ inch diameter

Instructions
  1. Separate ½ cup coconut milk into small saucepan, mix with flour, stir until smooth, place over low heat until thickens. Remove from heat and set aside in a container for topping.
  2. Mix light coconut milk with the curry paste in a mixing bowl. Stir well with wooden spatula, combine the fish, stir gently and slowly, pour coconut milk into the mixture little by little, keep stirring until the fish absorb the curry. Add beaten egg and fish sauce, stir through, and then ½ cup basil leaves and 1 tbsp kaffir lime until the mixture becomes smooth.
  3. Put the vegetable or few basil leaves at the bottom of the bowls, place 4 tbsp of the fish curry mixture over the vegetable. Top with thick coconut milk and garnish with a little kaffir lime and red chilli.
  4. Place the bowls in the steamer, steam over boiling water at high heat for 20 mins or until cooked. Remove from heat.
  5. Your Steamed Fish Cakes are ready!

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