THE RED-MARINE CLOUDS

(Our Play on Thai Red Curry Fish Cakes)

THE RED-MARINE CLOUDS

Ingredients: 400g White fish (blitzed to a paste), 2 tbsp Red curry paste, 1 Egg, 1 tbsp Fish sauce, 50g Fine beans (chopped), 4 Lime leaves (shredded)...

Ingredients

  • 400g White fish (blitzed to a paste)
  • 2 tbsp Red curry paste
  • 1 Egg
  • 1 tbsp Fish sauce
  • 50g Fine beans (chopped)
  • 4 Lime leaves (shredded)

Cooking Method

  1. The Manual Knead Mix fish paste, curry paste, and egg for 5 minutes until the texture is bouncy and tacky.
  2. The Bloom Add a 10ml splash of water to the paste to keep it moist while the spices integrate.
  3. The Shape Fold in the beans and lime leaves; form into small disks.
  4. The Scorch Shallow fry in hot oil for 3 minutes per side until they puff up and turn dark red.
  5. The Finish Serve hot with sweet chili sauce and fresh lime.

Cuisine: Asian

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