"Nick Cramer" > wrote in message
...
> "Ozgirl" > wrote:
>> I love these
>>
>> http://thaifood.about.com/od/thaisea...cfishcakes.htm
>>
>> I won't reprint the whole recipes but here's a list if ingredients so
>> Lee can see them:
>>
>> Ingredients:
>> 1 lb (.454 kg) white-fleshed fish fillets (I like cod)
>> 6 kaffir lime leaves, snipped into thin strips with scissors
>> 3 Tbsp. coconut milk
>
> Thick coconut milk is best
>
>> 2 Tbsp. fish sauce
>
> Less is better than more, but SOME is essential
>
>> 1/2 tsp. shrimp paste
>> 1/2 Tbsp. chili powder
>> 1/3 tsp. ground cumin
>> 1/4 tsp. ground coriander
>> 1/2 tsp. brown sugar
>> 3 green onions, sliced
>> 1 thumb-size piece galangal OR ginger, grated
>
> Galanga tastes completely diffent than ginger
>
>> 3 cloves garlic
>> 1 red chili, sliced, OR 1/2 tsp. dried crushed chili
>> 1/3 to 1/2 cucumber (to accompany cakes)
>> oil for high temp. frying
>> To SERVE: Thai sweet chili sauce, lime wedges, handful fresh
>> coriander
>>
>> Now, does it get any better than that? BTW, I have never made Thai
>> fish
>> cakes but I have them at Thai restaurants
>
> My Thai wife, Jun, makes them sometimes. Not exactly the same, but
> close
> enough. They are good!
> You are not forgotten. Thanks ! ! ~Semper Fi~

Yes, the authentic ones would be much better. What's better, galangal or
ginger?