December 14, 2011

Thai Fish Cocktails

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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