Keo’s Thai Fishcakes

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Keo's-Thai-Fishcakes-Recipe
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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.

Keo's-Thai-Fishcakes-Recipe
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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.
Prep Time30 mins
Active Time15 mins
Total Time45 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Hawaiian, Hawaiian Seafood Recipes, Thai
Keyword: Thai, Fishcake, Recipe, Appetizer dishes,
Yield: 25 patties.
Author: Deirdre K Todd

Materials

  • 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.

Order Roy’s Fish & Seafood Cookbook

Click to Order Roy's Fish & Seafood Cookbook

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