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Thai Fish Cakes

Contributed By: Benjamin, CA | See all of Benjamin's recipes
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500g boneless fish fillets, chopped
½ cup of plain flour
2 tablespoons Chang’s Oyster Sauce
1  tablespoon sweet chilli sauce
1 teaspoon fish sauce
2 tablespoons coriander leaves
4 green onions, chopped
Juice of one lime
1 egg
1 teaspoon brown sugar
½ cup plain flour, extra
Oil for shallow frying
Sweet vinegar
1 chilli, chopped
½ cup white vinegar
2 tblspns sugar
2 cloves of garlic, crushed
2 teaspoons chopped ginger
2 green onions, sliced
1 tblspn coriand
Place fish, flour, sauces, coriander, onions, juice, egg and sugar into a food processor. Process until well combined. Refrigerate for 30 minutes.

Prepare sweet vinegar : Bring chili, vinegar, sugar, garlic, and ginger to the boil, stirring. Reduce heat. Simmer for 3-5 minutes or until syrup begins to colour. Cool. Add onions and coriander.

Shape fish mixture into even sized patties. Dust lightly in flour. Heat oil. Shallow fry a few patties at a time until cooked through and golden on both sides.

Drain on crumpled kitchen paper. Serve drizzled with sweet vinegar.

Date Added: 07/16/2009
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