recipe of homemade Thai-style fishcakes with choy sum

Good afternoon. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Thai-style fishcakes with choy sum. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Thai-style fishcakes with choy sum is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Thai-style fishcakes with choy sum is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1 cup fresh coriander leaves
  • 5 green shallots, trimmed, roughly chopped
  • 4cm piece fresh ginger, peeled, thinly sliced
  • 1 small fresh red birdseye chilli, deseeded, thinly sliced
  • 1 garlic clove, thinly sliced
  • 600g boneless white fish fillets (like ling or deep sea perch), cut into 5cm pieces
  • 1 lemon, rind finely grated
  • 1 bunch choy sum, trimmed
  • Lemon wedges, to serve

Method

  • Step 1
    Place the coriander, green shallots, ginger, chilli and garlic in the bowl of a food processor. Process, scraping down the side of the bowl when necessary, until finely chopped. Add the fish and lemon rind, and use the pulse button (or process in short bursts) to process until just combined.
  • Step 2
    Line a tray with non-stick baking paper. Use wet hands to shape 1/3 cup of the fish mixture into a round 8cm patty, about 2cm thick. Place on the lined tray. Repeat with the remaining fish mixture. Cover the tray of patties with plastic wrap and place in the fridge for 20 minutes to chill.
  • Step 3
    Line a large microwave-safe plate with non-stick baking paper. Place the patties around the outer edge of the plate. Cook, uncovered, on Medium/500watts/50% for 12-15 minutes or until firm to touch and cooked through. Transfer to a plate, cover loosely with foil to keep warm and set aside.
  • Step 4
    Wash the choy sum and place in a freezer bag with the water still clinging. Adjust so the stems are 1-2 deep when the bag is flat. Twist the opening to close. Cook on High/800watts/100% for 2 minutes or until the leaves are bright green and the stems are tender crisp.
  • Step 5
    Serve the fishcakes with the choy sum and lemon wedges.

So that’s going to wrap it up for this exceptional food Thai-style fishcakes with choy sum recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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