Lemony Thai Fish Cakes with Tinned Mackerel.
You can have Lemony Thai Fish Cakes with Tinned Mackerel using 23 ingredients and 7 steps. Here is how you cook it.
Ingredients of Lemony Thai Fish Cakes with Tinned Mackerel
- Prepare 1 of tin ● Tinned mackerel in brine.
- You need 50 grams of ● Tofu (I recommend firm).
- Prepare 30 grams of ● Carrot.
- It's 10 of ● Shiso leaves.
- It's 1 small of piece ● Finely chopped ginger.
- You need 3 tbsp of ● Finely chopped green onion.
- Prepare 2 tsp of ● Toasted black sesame seeds.
- Prepare 1 tbsp of Lemon juice.
- You need 1 tsp of ● Soy sauce (or fish sauce).
- Prepare 1 tsp of ● Sake.
- Prepare 1 tsp of ● Sugar.
- It's 1 of ● Salt.
- It's 3 of to 4 tablespoons ● Katakuriko.
- You need of Sauce.
- Prepare 1 tbsp of Finely chopped green onion.
- It's 1 of Red chili pepper (sliced).
- It's 1 1/2 tbsp of Lemon juice.
- It's 1 of to 2 teaspoons Sugar.
- Prepare 1 tsp of Soy sauce (or fish sauce).
- Prepare 1 tsp of Water.
- Prepare of *.
- It's 1 of as required Vegetable oil.
- Prepare 1 of Plastic bag.
Lemony Thai Fish Cakes with Tinned Mackerel instructions
- Mince the carrot. Slice the shiso leaves roughly. Put aside a small portion of finely chopped green onion for the sauce..
- Place a bag over a bowl or container. Tip the mackerel from the tin into the bag and add the ● ingredients..
- Rub the contents of the bag well. Cut the corner of the bag..
- Heat enough oil to come up to about 1 cm of a frying pan over medium heat. Dip a tablespoon or spoon in the oil..
- Squeeze out the mixture from the bag onto the oiled spoon and slide the balls of the mixture into the frying pan. Fry on both sides..
- Combine the sauce ingredients..
- Enjoy the fish cakes with the refreshing sauce with plenty of lemon juice. Pack leftovers in your bento..
