How Do You Make Thai Parsley And Lemon Fish Cake?
Haddock fillet, made into Thai style parsley and lemon fish cake covered in crunchy breadcrumbs, deep fried and then served with a ginger-garlic sauce. – – For the Dipping Sauce – – (1) Saute lemon rind (or lime, orange), wine, ginger, and lemon juice in a skillet. Add salt and pepper to taste, optional. Cook for 6 minutes. (2) Transfer mixture to a medium bowl. Set aside. (3) Use a table spoon to mix some lukewarm water with cornstarch, stirring until no lumps. (4) Add cornstarch-water to thicken cooked sauce ingredients. (5) Chill in fridge for 20 minutes if desired. Reserve the green onion and garlic. – – For the Fish Cakes – – (1) Peel then boil potatoes in a large saucepan/stockpot with just enough water to cover, about 20 minutes. Drain water. Add in milk before mashing. Use salt and pepper to taste. (2) In a food processor or blender, puree on high speed the fish fillets with horseradish and lemon juice. When smooth, add and blend potatoes and parsley with the fish mixture. (3)
