recipe is from Chef James Ehler of Key West, Florida.
is a webmaster, cook, chef, writer and (like me) a self-confessed
computer nerd. He is the former executive chef of Martha's
Steak & Seafood Restaurant and the former Reach Hotel
(both in Key West), the Hilton Hotel in Fayetteville,
Arkansas, the New Bern Golf and Country Club, North
Carolina and the Blue Heaven Restaurant in Key West.
is now webmaster and cook while he works on his Food
Encyclopedia (around eight years now) and other sites.
It is well worth paying a visit to James' food reference
website which is a useful resource well worth Bookmarking
- to visit one of the websites just click on the title:
Food Reference Website
you want to contact James just email him by clicking
recipe comes from Whole
Foods Market Cookbook by Steve Petusevsky & Whole
Foods Market Team
is our interpretation of a classic Thai appetizer. Try
using a fleshy, white-meat fish like cod or tilapia.
These cakes are a bit soft when raw, and so need extra
care when handling, but develop a silky smooth texture
that allows the intense Thai chili paste, tart lime
juice, and cilantro to ring through. Fish sauce (called
nam pla), made with salted fermented fish, is a widely
used pungent condiment in many Southeast Asian cultures.
Serve with Creamy Peanut Sauce or Tikka Salad Dressing.
pound cod or other mild firm whitefish fillets, such
2 teaspoons Thai red curry paste
2 teaspoons Thai fish sauce
1/8 cup cornstarch
1 large egg
4 teaspoons lime juice
1/2 jalapeno pepper, seeded
2 scallions, minced
1/4 pound green beans, thinly sliced on an angle
1/3 cup chopped fresh cilantro
1/2 cup canola oil
the oven to 375°F.
the fish, curry paste, fish sauce, cornstarch, egg,
lime juice, and jalapeno in the bowl of a food processor
fitted with a metal blade. Process until well combined.
Place the mixture in a bowl.
in the scallions, green beans, and cilantro and combine
well until a smooth mixture is formed.
the canola oil in a large nonstick skillet. Using
a 4-ounce scoop to measure, shape the paste into 8
(1/2-inch- thick) cakes.
sauté each cake for about 2 minutes on each
side, or until golden brown.
the cakes to a sheet pan, and place in the center
of the oven. Bake for 10 minutes, until the cakes
are cooked through.
8 (4 oz) cakes
James T. Ehler, 2004
All rights reserved