Easy Thai Fish Cakes

 Easy Thai Fish Cakes

Consolidate the elements for these fish cakes in only two simple tasks, then, at that point, structure into small scale cakes for canapes or party snack, or into bigger cakes for a principle course. See the reference to present with a simple Thai plunging sauce, or present with sweet bean stew sauce for ease.

Ingredients required to prepare the recipe Easy Thai Fish Cakes

• 500g boneless white fish (use 2 varieties for maximum flavour)
• 1 egg
• 125ml coconut cream or milk
• 1 stick lemongrass, finely sliced
• 2 tablespoons fish sauce
• 2 chopped red chillies
• 2 cloves garlic
• 2 tablespoons palm sugar
• 150g finely chopped green beans
• 1 bunch coriander, chopped
• 1/2 red pepper, finely chopped

How to prepare the recipe in simple steps

Spot initial 8 fixings in food processor and join (don’t over measure). 

Eliminate cutting edge, then, at that point, add last 3 fixings and mix the hard way. Structure combination into patties (a teaspoon full for finger food or 1-2 tablespoons full for fundamental course servings). 

Shallow fry the fish cakes in groundnut oil over medium-high warmth. Turn when set and cook till brilliant. A couple of moments each side for scaled down size, longer for bigger size. (Be careful... the palm sugar can make them consume without any problem!)

Pan-fried swordfish steaks with Mexican salad

The enthusiastic kinds of Mexico consolidate in this dinner dish of zesty swordfish steaks matched with a salsa-style kidney bean salad dependent on the popular avocado plunge, guacamole. Present with bubbled brown or white rice or, to help through the Mexican topic, warm flour tortillas.

Ingredients required to prepare the recipe ( EPan-fried swordfish steaks with Mexican salad ) 

• 85 g (3 oz) mixed salad leaves to garnish
• 2 tbsp extra virgin olive oil
• ½ tsp ground coriander
• 1 garlic clove, crushed
• 2 avocados
• 6 ripe plum tomatoes, chopped
• 4 swordfish steaks, about 450 g (1 lb) in total
• 6 tbsp chopped fresh coriander
• juice of 2 limes
• 1 red onion, finely chopped
• 1 can red kidney beans, about 400 g, drained
• salt and pepper

How to prepare Pan-fried swordfish steaks with Mexican saladin simple steps

Mix the oil with the garlic and ground coriander, and season with salt and pepper to taste. 

Brush this mixture over both sides of the swordfish steaks. Heat a ridged cast-iron grill pan or non-stick frying pan until hot. Fry the fish steaks for 5 minutes on each side or until just cooked  they should still be very slightly translucent in the centre, as swordfish becomes dry if overcooked. Meanwhile, make the salad. Peel, stone and chop the avocados, and mix with the tomatoes, onion, chilli, coriander and lime juice. Stir in the red kidney beans and season to taste. 

Serve the spicy swordfish steaks with the salad and a garnish of mixed salad leaves.