Food Porn: Thai Edition
Food porn is back once again, and this week edition takes us deep into Southeast Asia with Thai Cuisine! Due to popular request on our Facebook and Twitter pages; I will now be adding a recipe for you to try also. It’s official people…Food Porn is expanding!
Thai cuisine is heavily influenced by the surrounding the countries in the region; combining Southeast Asian flavours and ingredients with strong aromatic herbs, such as cilantro and lemongrass. The basis of all Thai cooking lies in its four fundamental tastes: sweet, sour, spicy and bitter. Thai cuisine balances these four fundamentals; and it’s in this variety of taste sensations that Thai has found itself as some of the most popular in the world. Enjoy!
Thai Beef Salad
Beef Pad See Ew with Dumplings
Roasted Thai Shrimp
Thai Chicken Satay with Peanut Sauce
Red Thai Tofu
Recipe
Thai Fishcakes (Serves 4)
Ingredients
- 500g/1lb 2oz fish fillets
- ½ red pepper, chopped
- 2 red chillies, chopped
- 2 tbsp coriander
- 3 spring onions, finely chopped
- 2 cloves garlic, chopped
- 1 stalk lemongrass, tender part only, chopped
- 1 tbsp fish sauce
- 125ml/4fl oz coconut milk
- 1 whole egg
- 125g/4½oz green beans
- Vegetable oil
Method
- Cut the fish into small pieces. Place the pepper, chillies, coriander, spring onions, garlic, lemongrass and fish sauce into a food processor and blend to a paste.
- Add the fish pieces to the paste and blend well. Mix to a smooth paste adding coconut milk and egg.
- Place the mixture in a bowl. Slice the beans finely into 3mm (1/8in) and stir into fish paste. Chill in refrigerator overnight or for at least two hours.
- Half-fill a heavy-based frying pan with oil and heat over a medium to high heat. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
- Shape the chilled paste into small patties with the help of a spoon. Carefully lower the fish patties into the hot oil, in batches (the oil should reach halfway up the sides of the patties).
- Fry until crisp and brown, turning once during cooking. Approximately 10-20mins Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining fish patties.
Recipe by Anthony Worrall Thompson
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