If you enjoy Thai food, you’ll love these fish cakes. Can be served alone as appetizers at parties or as a meal topped on mixed greens. White fish is best for fish cakes. These are fried gently in canola oil and go well with a side of sweet chili sauce.
2 cups white fish, coarsely chopped (500 mL)
4 green onions (4)
1 1/2 tsp jalapeno pepper, finely chopped (7 mL)
1/2 red pepper, finely chopped (1/2)
2 Tbsp finely chopped basil (30 mL)
2 Tbsp finely chopped cilantro (30 mL)
1 Tbsp finely chopped mint (15 mL)
1 egg, lightly beaten (1)
1 Tbsp canola oil (15 mL)
1 Tbsp fish sauce (15 mL)
2 cups Panko (Japanese breadcrumbs) (500 mL)
1 cup canola oil for frying (250 mL)
1/3 cup sweet chili sauce (75 mL)
Tips for frying:
Canola oil’s optimal deep-frying temperature is 375°F (190°C). Preheat oil to about 15°F (10°C) higher than its optimal deep-frying temperature to ensure that oil remains at optimal frying temperature when you place food in oil. Canola oil has a high smoke point of 475°F (240°C).
2 cups white fish, coarsely chopped (500 mL)
4 green onions (4)
1 1/2 tsp jalapeno pepper, finely chopped (7 mL)
1/2 red pepper, finely chopped (1/2)
2 Tbsp finely chopped basil (30 mL)
2 Tbsp finely chopped cilantro (30 mL)
1 Tbsp finely chopped mint (15 mL)
1 egg, lightly beaten (1)
1 Tbsp canola oil (15 mL)
1 Tbsp fish sauce (15 mL)
2 cups Panko (Japanese breadcrumbs) (500 mL)
1 cup canola oil for frying (250 mL)
1/3 cup sweet chili sauce (75 mL)
Tips for frying:
Canola oil’s optimal deep-frying temperature is 375°F (190°C). Preheat oil to about 15°F (10°C) higher than its optimal deep-frying temperature to ensure that oil remains at optimal frying temperature when you place food in oil. Canola oil has a high smoke point of 475°F (240°C).
