Keo’s has been a favorite restaurant here in the islands for visitors and kamaaina alike for years. The food and service there makes for a wonderful experience. This recipe for Thai fishcakes is one of my favorite appetizer dishes on their menu.
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Keo’s Thai Fishcakes
Keo's has been a favorite restaurant here in the islands for visitors and kamaaina alike for years. The food and service there makes for a wonderful experience. This recipe for Thai fishcakes is one of my favorite appetizer dishes on their menu.
Ingredients
- 1 lb. white fish, minced
- 1/4 lb. string beans, finely chopped
- 1 medium onion, finely chopped
- 1 stalks lemon grass, finely chopped
- 1 TB cilantro, chopped
- 2 TB patis (fish sauce)
- 1 chili pepper, chopped
- 1 large egg, beaten
- 2 TB cornstarch
- 1 tsp. sugar
- oil for frying
Thai Cucumber-Peanut Dipping Sauce:
- 1 c. white vinegar
- 1 1/2 c. sugar
- 2 TB salt
- 1 c. cucumber, peeled, thinly sliced
- 2 TB fresh cilantro leaves
- 1 c. roasted peanuts, pounded
- 2 tsp. chili garlic paste
Instructions
- In a mixing bowl, combine all ingredients. Shape into patties and fry until golden.
- Drain onto paper towels.
- Makes 25 patties.
Thai Cucumber-Peanut Dipping Sauce:
- In a small saucepan over medium high heat, bring vinegar to a boil; add sugar and salt, stirring until sugar is dissolved.
- Cool.
- Pour into bowls with remaining ingredients.
How To Serve:
- Serve with Thai Cucumber-Peanut Dipping Sauce.
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