Keo's Thai Fishcakes
Keo's has been a favorite restaurant here in the islands for visitors and kamaaina alike for years. The food and service there makes for a wonderful experience. This recipe for Thai fishcakes is one of my favorite appetizer dishes on their menu.
Ingredients
- 1 lb. white fish, (minced)
- 1/4 lb. string beans, (finely chopped)
- 1 medium onion, (finely chopped)
- 1 stalks lemon grass, (finely chopped)
- 1 TB cilantro, (chopped)
- 2 TB patis ((fish sauce))
- 1 chili pepper, (chopped)
- 1 large egg, (beaten)
- 2 TB cornstarch
- 1 tsp. sugar
- oil for frying
- 1 c. white vinegar
- 1 1/2 c. sugar
- 2 TB salt
- 1 c. cucumber, peeled, thinly sliced
- 2 TB fresh cilantro leaves
- 1 c. roasted peanuts, (pounded)
- 2 tsp. chili garlic paste
Instructions
- 1
In a mixing bowl, combine all ingredients. Shape into patties and fry until golden.
- 2
Drain onto paper towels.
- 3
Makes 25 patties.
- 4
--- Thai Cucumber-Peanut Dipping Sauce: ---
- 5
In a small saucepan over medium high heat, bring vinegar to a boil; add sugar and salt, stirring until sugar is dissolved.
- 6
Cool.
- 7
Pour into bowls with remaining ingredients.
- 8
--- How To Serve: ---
- 9
Serve with Thai Cucumber-Peanut Dipping Sauce.
Cook it from the original
This recipe comes from cookinghawaiianstyle.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on cookinghawaiianstyle.com