Thai fish cocktails

All @ Sea’s Thai Fish Cocktails

Get your blender going and whip up following:
 Coarsely chopped ½ large red capsicum
 1 cm piece of chopped ginger
 2 garlic cloves
 3 table spoons of Sweet Chilli Sauce
 Optional: a piece of Thai Palm sugar

Throw in 500 g of any firm fish fillets. It can be Yellowtail, Sweep, Blackfish, Morwong or Drummer or any other fresh fish, sometimes not fully appreciated for its qualities.

Blend again, then transfer to a glass or ceramic bowl. Gently mix in,
 100 ml of coconut cream
 1 egg
 A pinch of salt
 6 chopped spring onions
 ½ a bunch of chopped coriander leaves

Form into small patties and shallow fry until golden but do not over cook. A few minutes per side should be fine. Serve on cold, crisp cucumber, sprinkled with chopped coriander.

Enjoy with a glass of cold beer or white wine.

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