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  1. For the fish cakes:

    • Remove the skin from the fish and cut in to 2” dice.
    • Place the fish into a blender and pulse for 30 seconds.
    • Add the egg, coriander, salt and KNORR Blue Dragon ThaiRed Concentrate Sauce and pulse again for 30 seconds.
    • Remove the mix and place into a bowl. Lightly mix through cornflour.
    • Blanch thegreen beans in boiling water for 30 seconds and refresh in iced water.
    • Finely slice the green beans, spring onions and add to the mix.
    • Shape into fish cakes then place onto a tray and chill for 30 minutes.
  2. To serve:

    • Pre-heat a fryer at 170C.
    • Add the fish cakes and cook for 3 minutes or until golden.
    • Remove and drain any excess oil.
    • Serve alongside Salad Cup and Sweet Chilli Sauce.