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
canola oil for frying
Ina Paarman’s Sweet Chilli Chutney or 1000 Island Dressing
1 red chilli, sliced
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