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- Marcello Tully's Thai Fish Cakes
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Search results for 85 ml of white wine vinegar, for the dip
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Search results for 20 g of fresh coriander
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Search results for 190 g of caster sugar, 15g for the fish cakes, 175g for the dip
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Search results for 70 g of spring onions, finely sliced
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Search results for 3 red chillies, finely chopped, 2 for the fish cakes, 1 for the dip
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Search results for 10 ml of lime juice
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Search results for 5 g of garlic, for the dip
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Search results for 5 g of fresh ginger, finely chopped, for the dip
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Search results for 10 g of cornflour, for the dip
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Search results for 700 g of whiting fillet
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Search results for 47 ml of fish sauce, 35g for the fish cakes, 12g for the dip
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Search results for 35 g of thai red curry paste
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Search results for 130 g of egg
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Search results for 7 g of salt
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Search results for 50 g of breadcrumbs
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Search results for 4 g of lemongrass, chopped
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Ingredients
- 85 ml of white wine vinegar, for the dip
- 20 g of fresh coriander
- 190 g of caster sugar, 15g for the fish cakes, 175g for the dip
- 70 g of spring onions, finely sliced
- 3 red chillies, finely chopped, 2 for the fish cakes, 1 for the dip
- 10 ml of lime juice
- 5 g of garlic, for the dip
- 5 g of fresh ginger, finely chopped, for the dip
- 10 g of cornflour, for the dip
- 700 g of whiting fillet
- 47 ml of fish sauce, 35g for the fish cakes, 12g for the dip
- 35 g of thai red curry paste
- 130 g of egg
- 7 g of salt
- 50 g of breadcrumbs
- 90 g of green beans, finely chopped
- 4 g of lemongrass, chopped
- 20 ml of sunflower oil