Thai Fish Cake With Coconut Milk

Print

Thai Fish Cake With Coconut Milk

pax icon3 person   | time 20 minutes
 

Ingredients

  • 3 cans AYAM™ Tuna Chunks in Water, drained
  • 5 piece kaffir lime leaf
  • 50ml AYAM™ Coconut Milk
  • 1 egg
  • ½ tbsp Thai fish sauce
  • 6 red chilli
  • ½ curry powder
  • 5 galangal, sliced
  • 3 stalk spring onion, sliced
  • 5g coriander, sliced
 

Method

  1. In a blender, add the kaffir lime leaf, chilli, galangal and drained tuna, curry powder, coconut milk, Thai sauce and egg. Blend until it becomes a paste.
  2. Transfer to whisking bowl and mix with spring onion and coriander.
  3. On a parchment paper, mould the mixture into the rounded fish cake. Keep in the fridge until it is set.
  4. In a pan, add in some cooking oil and pan sear the fish cake. Serve with salads.