Lemongrass Curry Fish Cake

Lemongrass Curry Fish Cake

by Chef's Four Treasures

4.7 (1)
Favorite
3

Difficulty

Normal

Time

30m

Serving

2

Famous Dishes, Famous Foods and Taste Standardization and Customization Experience Center Qingdao Chef Sibao Meal Material Co., Ltd."

Ingredients

Lemongrass Curry Fish Cake

1. Mudfish (can be replaced by other lower cost freshwater fish such as grass carp) mince the meat into mud

Lemongrass Curry Fish Cake recipe

2. Add 30 grams of green onion and ginger water to every 500 grams of fish paste, 10 grams of Chef Sibao curry paste, 10 grams of fish sauce, and 30 grams of dried cornstarch. Sprinkle with 80 grams of cowpea cubes and 30 grams of lemon leaves, fresh and fragrant. 8 grams of chopped thatch, mix well, press into fish cakes each weighing about 30 grams

Lemongrass Curry Fish Cake recipe

3. Heat the pan with cold oil, add the vanilla fish cakes, half-fry the fish cakes on medium heat and half-fry them until the fish cakes are golden and ripe. Remove the oil and place them on a plate. Serve with lettuce leaves, golden buns, shredded carrots and sour fish sauce.

Lemongrass Curry Fish Cake recipe

Tips:

Sour fish sauce modulation: squeeze 20 grams of fish sauce into 5 grams of lime juice and mix thoroughly

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