Friday, March 16, 2012
Fish Cake With Lime and Shallot Dressing (Prahet Khmer)
1 lb of fresh salmon paste (I did it by hand), you can use any fresh white fish for this recipe
1/2 cup of kroeung ( this is a lemongrass paste with 2 stalks of lemongrass, 5 kaffir lime leaves, 5 garlic cloves, 2 finger roots, 2 pieces of galangal) blend in a food processor or use mortar and pestle.
1 T of Knorr chicken bouillon
2 T of cornstarch
1/2 T of baking powder
1/2 cup of water ( do adjust the water for thickness)
1 T of sugar
1 T of fish sauce
1 T of seasoning soy sauce
Mix the fish paste and lemongrass paste and the rest of the seasoning together include water.
The fish paste may look soft, but don’t worry because it will firm it up in the refrigerator.
Chile you’re the mixture in the refrigerator for at least an hour.
Then form into patty
Put ¼ cup of vegetable oil or olive oil in nonstick fry pan
Fry each side of the salmon patty for 4 minutes each or till golden brown
Take it out and let it cool down on paper towel.
If you do the wrap add 2 T of long beans, 2 T of white or red onion to it. This will make the texture a bit chunkier to eat.
Lime dipping sauce
Juice and pulp of 2 limes (if the lime is big use1 lime)
4 cloves of garlic minced or ground to paste
1 big shallot thinly sliced
4 T of fish sauce
1 T of sugar
2 Thai chilies minced
1 T of roasted crush peanut
1 green onion for garnish
Mix everything together and adjust to your taste