Tigerlilly wrote:
> Has anyone got a really good recipe for Thai fishcakes? Which is the
> best fish to use?

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Thai Fish Cakes

http://seafood.allrecipes.com/az/ThiFishCks.asp

INGREDIENTS:

* 1 pound boneless fish fillets, cubed
* 1/2 cup all-purpose flour
* 2 tablespoons oyster sauce
* 2 tablespoons sweet chili sauce
* 1 teaspoon fish sauce
* 1 teaspoon brown sugar
* 1/4 cup chopped fresh cilantro
* 4 green onions, sliced
* 1 egg
* all-purpose flour
* oil for frying

DIRECTIONS:

1. Combine fish, 1/2 cup flour, oyster sauce, sweet chili sauce,
fish sauce, brown sugar, cilantro, green onions, and egg in a food
processor. Process until well combined. Refrigerate for 30 minutes.
2. Shape mixture into patties, and dust with flour.
3. Pour enough oil into a heavy skillet to fill the pan with 1/2
inch of oil. Heat over medium-high heat until hot. Fry fish cakes for 8
minutes, turning once, or until golden brown.
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THAI FISH CAKES (Tod Man Pla)

http://sunsite.au.ac.th/thailand/Thai_food/page1.html

Ingredients : 450 g firm white fish fillets
3 tablespoons cornflour or rice flour
1 tablespoon fish sauce
1 egg, beaten
1/2 cup fresh coriander leaves
3 teaspoons Red Curry Paste or commercial paste
1-2 teaspoons chopped red chillies, optional
100 g green beans, very finely sliced
2 spring onions, finely chopped
1/2 cup oil, for frying
Basic Dipping Sauce or commercial sauce

1. Place the fish in a food processor and process for 20 seconds or
until smooth. Add the cornflour, fish sauce, beaten egg, coriander
leaves, curry paste and chillies. Process for 10 seconds or until well
combined.
2. Transfer the fish mixture to a large bowl. Add the sliced green
beans and chopped spring onions and mix well. Using wet hands, form two
rounded tablespoons of the mixture at a time into flattish patties.
3. Heat the oil in a heavy-based frying pan over medium heat. Cook 4
fish cakes at a time until they are dark golden brown on both sides.
Drain on paper towels and serve immediately, with a dipping sauce.

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Rusty