Recipe for Thai Fish Fritters – perfect for breakfast or lunch

650 g hake, filleted & skinned
½ t (2.5 ml) Ina Paarman’s Chilli & Garlic Seasoning
3 T (45 ml) Ina Paarman’s Coriander Pesto
1 T (15 ml) finely grated ginger
2 T (30 ml) fish sauce
1 T (15 ml) lime or lemon juice
1 T (15 ml) sugar
2 T (30 ml) red curry paste
1 egg
canola oil for frying

To Serve:
Ina Paarman’s Sweet Chilli Chutney or 1000 Island Dressing

1 red chilli, sliced
lime wedges
basil leaves

How to
Make sure all the fish bones have been removed and cut the fish into cubes.

Place the cubed fish, Chilli & Garlic Seasoning, Pesto, ginger, fish sauce, lime juice, sugar and curry paste in a food processor and process until finely chopped.

Add the egg and pulse to combine. Don’t overmix. Heat 1 cm of oil in a large non-stick frying pan over medium heat.

In batches, cook heaped tablespoons of fish mixture, flattening slightly, for 2 – 3 minutes each side or until golden.

Garnish with freshly sliced chilli, lime wedges and basil leaves.

Serve with Sweet Chilli Chutney or 1000 Island Dressing for dipping.

By: Ina Paarman

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