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
2 Tbsp. fish sauce
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
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

that sounds wonderful, wonder if i could sub something in for the shrimp, i
don't eat shrimp of any kind, but the rest sounds yummy, Lee
"Ozgirl" > wrote in message
...
>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
> 2 Tbsp. fish sauce
> 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
> 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

I'd just leave the shrimp paste out Lee. Doubt 1/2 teaspoon would be a
big loss. I notice they use fresh coriander (cilantro) in the garnish
but dried in the cakes. The ones I buy here have fresh in the cakes too.

"Storrmmee" > wrote in message
...
> that sounds wonderful, wonder if i could sub something in for the
> shrimp, i don't eat shrimp of any kind, but the rest sounds yummy, Lee
> "Ozgirl" > wrote in message
> ...
>>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
>> 2 Tbsp. fish sauce
>> 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
>> 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
>
>

thanks, this one is in the saved file for fututre consideration, while we do
ok for hotel living i have limited ingr. space i think i have like fifty new
recipes to play with in the future, Lee
"Ozgirl" > wrote in message
...
> I'd just leave the shrimp paste out Lee. Doubt 1/2 teaspoon would be a big
> loss. I notice they use fresh coriander (cilantro) in the garnish but
> dried in the cakes. The ones I buy here have fresh in the cakes too.
>
> "Storrmmee" > wrote in message
> ...
>> that sounds wonderful, wonder if i could sub something in for the shrimp,
>> i don't eat shrimp of any kind, but the rest sounds yummy, Lee
>> "Ozgirl" > wrote in message
>> ...
>>>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
>>> 2 Tbsp. fish sauce
>>> 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
>>> 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
>>
>>

It seems a good recipe I will try it at home. Thanks for sharing such a great recipe.

"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!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ http://anymarine.com/
http://www.specialops.org/ http://www.helpforheroes.org.uk/
You are not forgotten. Thanks ! ! ~Semper Fi~

"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?

"Ozgirl" > wrote:
> "Nick Cramer" > wrote in message
> > "Ozgirl" > wrote:
> >> I love these
> >>
> >> http://thaifood.about.com/od/thaisea...cfishcakes.htm

> >> 1 thumb-size piece galangal OR ginger, grated
> >
> > Galanga tastes completely diffent than ginger
>
> Yes, the authentic ones would be much better. What's better, galangal or
> ginger?

Ginger is good in stir-fried or steamed dishes; but in curries, galanga is
called for. Jun just explained it to me, but lost me. Do you have her
recipe website, hosted by Steve Wertz, a non-diabetic from Austin, Texas?

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ http://anymarine.com/
http://www.specialops.org/ http://www.helpforheroes.org.uk/
You are not forgotten. Thanks ! ! ~Semper Fi~

"Nick Cramer" > wrote in message
...
> "Ozgirl" > wrote:
>> "Nick Cramer" > wrote in message
>> > "Ozgirl" > wrote:
>> >> I love these
>> >>
>> >> http://thaifood.about.com/od/thaisea...cfishcakes.htm
>
>> >> 1 thumb-size piece galangal OR ginger, grated
>> >
>> > Galanga tastes completely diffent than ginger
>>
>> Yes, the authentic ones would be much better. What's better, galangal
>> or
>> ginger?
>
> Ginger is good in stir-fried or steamed dishes; but in curries,
> galanga is
> called for. Jun just explained it to me, but lost me. Do you have her
> recipe website, hosted by Steve Wertz, a non-diabetic from Austin,
> Texas?


I have been there but didn't bookmark it. But from memory I just googled
her name and found my way there.

"Ozgirl" > wrote:
> "Nick Cramer" > wrote in message
> ...
> > "Ozgirl" > wrote:
> >> "Nick Cramer" > wrote in message
> >> > "Ozgirl" > wrote:
> >> >> I love these
> >> >>
> >> >> http://thaifood.about.com/od/thaisea...assicfishcakes.
> >> >> htm
> >
> >> >> 1 thumb-size piece galangal OR ginger, grated
> >> >
> >> > Galanga tastes completely diffent than ginger
> >>
> >> Yes, the authentic ones would be much better. What's better, galangal
> >> or
> >> ginger?
> >
> > Ginger is good in stir-fried or steamed dishes; but in curries,
> > galanga is
> > called for. Jun just explained it to me, but lost me. Do you have her
> > recipe website, hosted by Steve Wertz, a non-diabetic from Austin,
> > Texas?
>
> I have been there but didn't bookmark it. But from memory I just googled
> her name and found my way there.

Good. Fish cakes are Tord Mon. You want to use Red Curry #2 in them.

BTW Jun knows of you and Jasmine, as our eight-year old grandson is very
severely autistic, and Jun keeps you both in her prayers.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ http://anymarine.com/
http://www.specialops.org/ http://www.helpforheroes.org.uk/
You are not forgotten. Thanks ! ! ~Semper Fi~

hi nick!!!

I am not sure if you have been posting and were getting blocked or if you
just started again, i recently had to dump the kf as tiger lily and some
other posters were getting blcked, and now you are back, Lee
"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!
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ http://anymarine.com/
> http://www.specialops.org/ http://www.helpforheroes.org.uk/
> You are not forgotten. Thanks ! ! ~Semper Fi~

"Storrmmee" > wrote:
> hi nick!!!
>
> I am not sure if you have been posting and were getting blocked or if you
> just started again, i recently had to dump the kf as tiger lily and some
> other posters were getting blcked, and now you are back, Lee

Hi Lee!

I was offline for around six months, since 12/17/2010. Thanks for
remembering me! Here's a picture of me for ya:

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ http://anymarine.com/
http://www.specialops.org/ http://www.helpforheroes.org.uk/
You are not forgotten. Thanks ! ! ~Semper Fi~