These Thai grouper fish cakes are delicious. Especially when served with homemade sweet chili sauce (recipe below).
Grouper Fish Cakes – Thai Style
- 1 lb. white fish fillets, uncooked
- 1 egg, beaten
- 3 TBS corn flour
- 1 TBS fish sauce
- 3 tsp red curry paste
- 1/4 cup fresh coriander leaves
- 1 tsp red chili pepper, chopped
- 10 fresh green beans, sliced
- 2 green onions, chopped
- peanut oil
- sweet chili sauce, recipe below
Process fish fillets in food processor. Add the egg, corn flour, fish sauce, red curry paste, chili powder, coriander leaves.
Process until combined.
Transfer to bowl and add green beans and spring onion. Mix well. Wet your hands and form into patties or by using spoons.
Heat peanut oil in frying pan and fry patties and turn once golden brown. Remove when cooked and drain. Serve with sweet chili sauce.
Serve with rice, chopped cucumber, fresh coriander, sweet chili sauce and a squeeze of lime juice. Delicious.
Homemade Sweet Red Chili Sauce
This sauce is spicy, but you adjust the red pepper flakes and Sriracha according to your taste. I cannot handle "hot hot", so this recipe works for me.
- 1/4 cup white rice vinegar
- 3/4 cup white sugar
- 1/4 cup water
- 1 TBS minced garlic
- 1/2 tsp crushed red pepper flakes (or to your taste)
- 1/2 tsp Sriracha (or to your taste or omit)
- 1 TBS cornstarch
- 1 TBS water
- 1/2 tsp salt
Add 1/4 cup water, rice vinegar and sugar in a saucepan over medium high. When it starts to boil, add the minced garlic and red pepper flakes. Lower the temperature and let simmer for 3 minutes. Add the Sriracha (if using).
In a cup or small bowl, mix the cornstarch with the tablespoon of cold water until dissolved. Bring the chili sauce mixture to a simmer again and add the cornstarch/water and 1/2 teaspoon of salt.
Cook, stirring constantly until mixture reaches desire thickness; approximately 3 to 5 minutes. Remove from heat and cool. It's ready to use.
Store in a glass container in the refrigerator. Will keep for 1 month (never lasted past 30 days).