Fish Cakes Recipe from Thailand...

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These fish cakes are perfect as a tasty snack or as part of a main meal. So wonderful that your family or friends will love them again and again. This recipe serves 4-6 people. Thai fish cakes are a widely used food sold by street vendors in Thailand and, because they are not battering, the taste of the fish really seems.

 You need...
♪ 3 tablespoons of coconut milk
♪ 1 pound of white fish fillets
♪ ½ tablespoon of chili powder
♪ 2½ tablespoons fish sauce
♪ ½ teaspoon of brown sugar
♪ 1/3 teaspoon ground cumin
♪ ½ - 1 cup of bread crumbs
♪ ¼ teaspoon of ground coriander
♪ 2 sliced ​​onions
♪ 3 cloves of garlic
♪ Grated ginger
♪ ½ teaspoon grated, grated
♪ oil
♪ 1 red chili, finely chopped.

 Method

 Wash the fish and dry with paper towels. Cut the fish into small pieces and place them in the food processor.

 Take a small bowl and mix the coconut milk, chili powder, fish sauce, coriander, caraway and brown sugar. Stir well with a fork to combine the ingredients. Pour the mixture with the fish into the food processor.

 Then add 1/2 cup of bread crumbs, lemon peel, ginger, onion, chili and garlic. Start the processor until it forms a thick paste.

 Too wet, add more bread crumbs, but you must be able to form empanadas.

 Pull out the size of a golf ball and beat it on a not so thick cupcake. Place each cake on a clean plate and, when finished, go to the fridge for about 10 minutes.

 Pour a little oil in a wok and heat to a temperature at which the breadcrumbs will immediately sizzle. Carefully place the cakes in the oil and allow them to cool for about 1 minute before turning them over. Do this until the cakes have a nice golden color and then let them run on kitchen paper. 

Accompaniments.

These cakes are delicious when served with a Thai pepper sauce to soak. The acid and spices perfectly compensate fresh fish.

 What you need...
♪ ½ cup plus 2 tablespoons of white sugar
♪ 3 tablespoons of fish sauce
♪ ¼ cup of water
♪ ½ cup of white vinegar
♪ 3 cloves of garlic
♪ 2 tablespoons of sherry
♪ 1 ½ tablespoon of corn starch, dissolve in cold water
♪ ½ to 1 tablespoon chopped dried chili

 Method..
Take a pot and place all the ingredients except corn starch. Bring to boil.

 Reduce heat and simmer for 10 minutes until the sauce is reduced by 50%.

 Turn down the heat and add the mixture of cornstarch and water. Continue stirring for a few minutes until the sauce thickens.

 Take a taste of the evidence. First you must taste sweet, then sour and spicy. Add more sugar if it is too sour and more chili if it is not hot enough for you.

 Pour into a small bowl and serve as a salty dip or marinade for your fish cakes.

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