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Thai Fish Fritters with Chilli Chutney

I often feel like ‘something fishy’ for breakfast, but haddock and kippers are old hat. Try this quick tasty two step Thai recipe. From processor to frying pan. Delicious warm or cold.
Thai Fish Fritters with Chilli Chutney
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You Will Need:

Main Dish
  • 650 g hake, filleted & skinned
  • ½ t (2,5 ml) Ina Paarman’s Chilli & Garlic Seasoning
  • 3 T (45 ml) Ina Paarman’s Coriander Pesto
  • 1 T (15 ml) finely grated ginger
  • 2 T (30 ml) fish sauce
  • 1 T (15 ml) lime or lemon juice
  • 1 T (15 ml) sugar
  • 2 T (30 ml) red curry paste
  • 1 egg
  • canola oil for frying
Garnish
  • 1 red chilli, sliced
  • lime wedges
  • basil leaves
To Serve
Main Dish
  • 650 g hake, filleted & skinned
  • ½ t (2,5 ml) Ina Paarman’s Chilli & Garlic Seasoning
  • 3 T (45 ml) Ina Paarman’s Coriander Pesto
  • 1 T (15 ml) finely grated ginger
  • 2 T (30 ml) fish sauce
  • 1 T (15 ml) lime or lemon juice
  • 1 T (15 ml) sugar
  • 2 T (30 ml) red curry paste
  • 1 egg
  • canola oil for frying
To Serve
Garnish
  • 1 red chilli, sliced
  • lime wedges
  • basil leaves

Method:

Make sure all the fish bones have been removed and cut the fish into cubes.

Place the cubed fish, Chilli & Garlic Seasoning, Pesto, ginger, fish sauce, lime juice, sugar and curry paste in a food processor and process until finely chopped.

Add the egg and pulse to combine. Don’t overmix.

Heat 1 cm of oil in a large non-stick frying pan over medium heat.

In batches, cook heaped tablespoons of fish mixture, flattening slightly, for 2 - 3 minutes each side or until golden.

Garnish with freshly sliced chilli, lime wedges and basil leaves.

Serve with our Sweet Chilli Chutney for dipping.

Thai Fish Fritters with Chilli Chutney

I often feel like ‘something fishy’ for breakfast, but haddock and kippers are old hat. Try this quick tasty two step Thai recipe. From processor to frying pan. Delicious warm or cold.
Thai Fish Fritters with Chilli Chutney

You Will Need:

Main Dish
  • 650 g hake, filleted & skinned
  • ½ t (2,5 ml) Ina Paarman’s Chilli & Garlic Seasoning
  • 3 T (45 ml) Ina Paarman’s Coriander Pesto
  • 1 T (15 ml) finely grated ginger
  • 2 T (30 ml) fish sauce
  • 1 T (15 ml) lime or lemon juice
  • 1 T (15 ml) sugar
  • 2 T (30 ml) red curry paste
  • 1 egg
  • canola oil for frying
To Serve
Garnish
  • 1 red chilli, sliced
  • lime wedges
  • basil leaves

Method:

Make sure all the fish bones have been removed and cut the fish into cubes.

Place the cubed fish, Chilli & Garlic Seasoning, Pesto, ginger, fish sauce, lime juice, sugar and curry paste in a food processor and process until finely chopped.

Add the egg and pulse to combine. Don’t overmix.

Heat 1 cm of oil in a large non-stick frying pan over medium heat.

In batches, cook heaped tablespoons of fish mixture, flattening slightly, for 2 - 3 minutes each side or until golden.

Garnish with freshly sliced chilli, lime wedges and basil leaves.

Serve with our Sweet Chilli Chutney for dipping.

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