Ingredients :
- 10 oz mackarel flesh -
- 2 lemon leaves -
- 4 sprigs green string bean or suitable -
- Amount of peas -
- Suitable amount of mint leaves -
- Suitable amount of chilli dices -
Seasoning :
- 1 tsp sugar -
- 2 tsp fish gravy -
- 2 tsp cornflour -
- 1/4 tsp salt -
- 1 tsp red curry paste -
- 3/4 tsp Thai shrimp paste (mixed with some water) -
Sweet and Sour Sauce :
- 1 tbsp Chinese parsley (chopped) -
- 2 tbsp peanut (crushed an stir-fried) -
- 1 tbsp tomato juice -
- 1 tbsp vinegar -
- 1 tbsp sugar -
- 1 red perennial chilli (chopped) -
- 1 cloe garlic (chopped) -
- 1 shallot (chopped) -
- 1 1.2 tsp caltrip starch -
- 3 tbsp water -
* Mix all ingredients well. Cook over low heat until boiling. Add Chinese parsley and peanuts to form a sweet an sour sauce. The sauce can be made well in advance and refrigerated for 2 to 3 days.
Method :
1. Scald and dice peas. Tear lemon leaves to pieces.
2. Wash mackerel and wipe dry. Scoop out its flesh with a spoon. Add 1/8 tsp salt. Mash the flash with te back if knife. Add (1) and seasoning. Stir in one direction until sticky. Mould the mash into cakes of round and thin shape. Deep-fry the cake until golden. Serve with sweet an sour sauce. Garnish with mint leaves and chilli dices.
Tasty Thai Cuisine
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