SkinnyAsia2: Thai Fishcakes with Tamarind Peanut Sauce
Golden and springy, these Thai-inspired Fishcakes are packed with red curry flavour and
served with a sweet, tangy Tamarind Peanut Sauce. They’re quick to make and delicious
served with Quick Pickled Cabbage for a fresh, crunchy contrast.
Servings: 12
Calories: 116kcal
Ingredients
- 500 g white fish fillet
- Thai Red Curry Paste
- egg
- brown sugar
- cornflour
- fish sauce
- oil of choice
- peanut butter
- tamarind paste/puree
- spring onion
- garlic powder
- onion powder
Instructions
- This recipe is exclusive to the SkinnyAsia 2 cookbook.
Nutrition
Serving: 69g | Calories: 116kcal | Carbohydrates: 8.8g | Protein: 8.6g | Fat: 5g | Saturated Fat: 1g | Sodium: 315mg | Sugar: 5.7g
