Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to make a special dish, lemony thai fish cakes with tinned mackerel. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Lemony Thai Fish Cakes with Tinned Mackerel is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Lemony Thai Fish Cakes with Tinned Mackerel is something that I have loved my entire life. They are nice and they look wonderful.
Thai street food does not get better than this! Making Fish Cakes with Tinned Fish. I am often to be found here bemoaning the seriously limited access I have to great fresh fish and seafood. However, I was leafing through a Gordon Ramsey cookbook and he was extolling the virtues of good quality tinned mackerel.
To begin with this particular recipe, we have to prepare a few components. You can have lemony thai fish cakes with tinned mackerel using 23 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Lemony Thai Fish Cakes with Tinned Mackerel:
- Prepare 1 tin ● Tinned mackerel in brine
- Prepare 50 grams ● Tofu (I recommend firm)
- Make ready 30 grams ● Carrot
- Get 10 ● Shiso leaves
- Get 1 small piece ● Finely chopped ginger
- Prepare 3 tbsp ● Finely chopped green onion
- Take 2 tsp ● Toasted black sesame seeds
- Get 1 tbsp Lemon juice
- Prepare 1 tsp ● Soy sauce (or fish sauce)
- Get 1 tsp ● Sake
- Take 1 tsp ● Sugar
- Make ready 1 ● Salt
- Prepare 3 to 4 tablespoons ● Katakuriko
- Make ready Sauce
- Take 1 tbsp Finely chopped green onion
- Take 1 Red chili pepper (sliced)
- Prepare 1 1/2 tbsp Lemon juice
- Take 1 to 2 teaspoons Sugar
- Get 1 tsp Soy sauce (or fish sauce)
- Get 1 tsp Water
- Take *
- Prepare 1 as required Vegetable oil
- Get 1 Plastic bag
Great recipe for Lemony Thai Fish Cakes with Tinned Mackerel. I had fish cakes in a Thai restaurant and I wanted to use tinned mackerel to make fish cakes with a refreshing taste of lemon juice. Once the fish cakes are done, lay out your salad on each plate and place the cakes on top. Thai Fish Cakes. with cilantro-lime slaw and Sriracha.
Steps to make Lemony Thai Fish Cakes with Tinned Mackerel:
- Mince the carrot. Slice the shiso leaves roughly. Put aside a small portion of finely chopped green onion for the sauce.
- Place a bag over a bowl or container. Tip the mackerel from the tin into the bag and add the ● ingredients.
- Rub the contents of the bag well. Cut the corner of the bag.
- Heat enough oil to come up to about 1 cm of a frying pan over medium heat. Dip a tablespoon or spoon in the oil.
- Squeeze out the mixture from the bag onto the oiled spoon and slide the balls of the mixture into the frying pan. Fry on both sides.
- Combine the sauce ingredients.
- Enjoy the fish cakes with the refreshing sauce with plenty of lemon juice. Pack leftovers in your bento.
- Ready to serve and ENJOY!
Once the fish cakes are done, lay out your salad on each plate and place the cakes on top. Thai Fish Cakes. with cilantro-lime slaw and Sriracha. Take your taste buds on an all-expenses-paid vacation to Thailand with our version of rich, crispy fish cakes. Flaky tilapia is combined with panko breadcrumbs and Asian spices, then pan-fried until tender on the inside and crunchy on the outside. Mackerel can be used in fish cakes or croquettes.
So that is going to wrap it up with this exceptional food lemony thai fish cakes with tinned mackerel recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
