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 Trinidad Scorpion Thai Fish Cakes
If you enjoy crab cakes, you'll love Thai fish cakes! They're more flavorful than most Western fish cake recipes, plus they're easier to make.

Ingredients

1 lb (.454 kg) white-fleshed fish fillets

•1/2 tsp. grated lime zest
•2+1/2 Tbsp. fish sauce
•1/4 tsp. ground coriander
•1/2 tsp. brown sugar
•2 green onions, sliced finely
•2 tsp. grated ginger
•3 cloves garlic, minced
• 2- 4 teaspoons of dried crushed Trinidad Scorpion chili (to taste)
•1/2 green bell pepper, chopped into small pieces
•1+1/4 cup panko OR regular breadcrumbs
•1 cup oil for high temp. frying (canola, peanut, sunflower)
•To SERVE: Your choice of Thai sweet chili sauce, lime wedges, handful fresh coriander, salad greens


Prep Time: 13 minutes Cook Time: 15 minutes
 
Total Time: 28 minutes
Yield: SERVES 3-4
 

Preparation
1.Rinse fish and pat dry the fish. Cut into chunks and place in food processor or large food chopper.
2.Add lime zest, fish sauce, coriander, brown sugar, onion, ginger, garlic, Trinidad Scorpion chili and green pepper. Briefly blitz to combine and create something that looks like a paste. Add 1 cup panko and pulse a few times until combined.
3.Sprinkle 1/4 cup more panko on a clean plate. Picking up a small amount of the paste in your hand (a little more than the size of a golf ball) pat the paste into a small cake and set on the plate. Turn the cake once in the panko. Continue making cakes in the same way. (Note that traditional Thai fish cakes are small (2-3 inches in diameter and 3/4 and not too thick). Tips: If your paste is too wet to easily form into cakes, add a little more panko to the mix. As you continue making the cakes, it helps to rinse your hands every so often with cool water to prevent paste from sticking.
4.Pour oil into a small frying pan or wok (at least 1 inch deep) over high heat. When oil is hot enough (a small bit of bread should cook immediately when dropped in), gently place cakes in oil. Allow to fry 30 seconds to 1 minute before turning, gently lifting cakes from the bottom of the pan. Fry until golden-brown and drain on paper towel.
5.Serve fish cakes immediately with Thai sweet chili sauce on the side or for dipping . Enjoy over salad or accompany with Thai jasmine rice. Can also be served as a finger-food at a party with the sweet chili sauce for dipping (as shown here). Top with fresh coriander and ENJOY
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