45
RECIPES
5. Spoon mixture into a greased and lined
loaf tin or terrine dish. Place terrine dish
into a baking dish, pour sufficient water
into the baking dish to come half-way
up the side of the terrine dish and bake
in a preheated oven at 180°C for 30
–40
minutes or until golden brown and set.
Remove from oven, cool and chill.
Serve chilled slices of Smoked Fish Terrine
with salad.
THAI FISH CAKES
Makes 24 serves
INGREDIENTS
8 green beans
1 small onion, peeled and quartered
2 cloves garlic, peeled
2 thick slices peeled ginger
2 red chillies, trimmed
2cm piece fresh lemon grass
6 Kaffir lime leaves, crushed
¼ bunch coriander, roughly chopped
350g white boneless fish fillets, cubed
1 x 60g egg
2 tablespoons water
1 tablespoon fish sauce
Oil, for shallow frying
CUCUMBER SAUCE:
INGREDIENTS
L cup warmed honey
1 tablespoon lime juice
1 tablespoon finely chopped cucumber
METHOD
1. Assemble food processor using
adjustable slicing disc.
2. Pack beans into feed chute vertically and
slice. Remove beans from
processing bowl.
3. Reassemble food processor using
quad blade. Place onion, garlic, ginger,
chillies, lemongrass, lime leaves and
coriander into processing bowl. Process
to a paste. Add fish, egg, water and fish
sauce and process using PULSE button
in short bursts until mixture is smooth.
4. Remove mixture from processing bowl
and stir in sliced beans. Shape mixture
into 24 fish cakes.
5. Heat a little oil in a large frypan and
cook fish cakes on a medium heat for
5 minutes on each side or until cooked
through and golden brown.
6. Combine ingredients for Cucumber
Sauce.
Serve hot Thai Fish Cakes with Cucumber
Sauce.
