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Lemony Thai Fish Cakes With Tinned Mackerel Recipe

Lemony Thai Fish Cakes with Tinned Mackerel Recipe
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Serving : 12
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Prepare the ingredients before making Lemony Thai Fish Cakes with Tinned Mackerel in your home. Then, follow these steps below to serve Lemony Thai Fish Cakes with Tinned Mackerel for your family or friends.

Ingredients: Lemony Thai Fish Cakes with Tinned Mackerel

  • 1 tin ● Tinned mackerel in brine
  • 50 grams ● Tofu (I recommend firm)
  • 30 grams ● Carrot
  • 10 ● Shiso leaves
  • 1 small piece ● Finely chopped ginger
  • 3 tbsp ● Finely chopped green onion
  • 2 tsp ● Toasted black sesame seeds
  • 1 tbsp Lemon juice
  • 1 tsp ● Soy sauce (or fish sauce)
  • 1 tsp ● Sake
  • 1 tsp ● Sugar
  • 1 ● Salt
  • 3 to 4 tablespoons ● Katakuriko
  • Sauce
  • 1 tbsp Finely chopped green onion
  • 1 Red chili pepper (sliced)
  • 1 1/2 tbsp Lemon juice
  • 1 to 2 teaspoons Sugar
  • 1 tsp Soy sauce (or fish sauce)
  • 1 tsp Water
  • *
  • 1 as required Vegetable oil
  • 1 Plastic bag

How to Make Lemony Thai Fish Cakes with Tinned Mackerel

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Lemony Thai Fish Cakes with Tinned Mackerel in your home by yourself.

    Step 1
  • Mince the carrot. Slice the shiso leaves roughly. Put aside a small portion of finely chopped green onion for the sauce.
  • Step 2
  • Place a bag over a bowl or container. Tip the mackerel from the tin into the bag and add the ● ingredients.
  • Step 3
  • Rub the contents of the bag well. Cut the corner of the bag.
  • Step 4
  • Heat enough oil to come up to about 1 cm of a frying pan over medium heat. Dip a tablespoon or spoon in the oil.
  • Step 5
  • Squeeze out the mixture from the bag onto the oiled spoon and slide the balls of the mixture into the frying pan. Fry on both sides.
  • Step 6
  • Combine the sauce ingredients.
  • Step 7
  • Enjoy the fish cakes with the refreshing sauce with plenty of lemon juice. Pack leftovers in your bento.
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