SPICY THAI FISH RECIPES

Steps:

• Cut the fish into chunks, put in your food processor with the rest of the ingredients, except the oil, and blend using the on/off technique until you have a minced texture but not a paste.
• Remove from the food-processor bowl to another dish.
• Take approx a dessert spoon full of the fish mix, with wet hands form into balls then flatten them with the palm of your hand into cakes.
• Leave them in the fridge, covered, to firm up for an hour or more.
• When ready to cook, heat up the oil and fry the little cakes about 1 minute on each side.
• Drain on paper kitchen towel.
• Serve with a Thai dipping sauce**There several recipes on the site.

Steps:

• To Prep In a bowl or tray marinate the fish with the lime juice and salt. Cover with plastic wrap and refrigerate for half an hour. To Cook In a large pot or wok bring the fish stock and Valcom Authentic Thai Red Curry Paste to a boil. Add the lemongrass, sweet potato and the Valcom Kaffir Lime Leaves. Reduce to a simmer for 15 mins. Add the Chinese broccoli and cook for a further 5 mins. Add the fish together with the juices from the bowl, the tomatoes, tamarind puree and palm sugar. Simmer for 7-10 mins or until the fish is cooked. To Serve Serve garnished with the coriander and lime cheeks. Enjoy!