Recipe of Ultimate Lemony Thai Fish Cakes with Tinned Mackerel

Lemony Thai Fish Cakes with Tinned Mackerel.

You can have Lemony Thai Fish Cakes with Tinned Mackerel using 23 ingredients and 7 steps. Here is how you cook that.

Ingredients of Lemony Thai Fish Cakes with Tinned Mackerel

1. You need 1 of tin ● Tinned mackerel in brine.
2. You need 50 grams of ● Tofu (I recommend firm).
3. You need 30 grams of ● Carrot.
4. Prepare 10 of ● Shiso leaves.
5. You need 1 small of piece ● Finely chopped ginger.
6. Prepare 3 tbsp of ● Finely chopped green onion.
7. You need 2 tsp of ● Toasted black sesame seeds.
8. Prepare 1 tbsp of Lemon juice.
9. Prepare 1 tsp of ● Soy sauce (or fish sauce).
10. You need 1 tsp of ● Sake.
11. It's 1 tsp of ● Sugar.
12. It's 1 of ● Salt.
13. Prepare 3 of to 4 tablespoons ● Katakuriko.
14. You need of Sauce.
15. It's 1 tbsp of Finely chopped green onion.
16. Prepare 1 of Red chili pepper (sliced).
17. It's 1 1/2 tbsp of Lemon juice.
18. It's 1 of to 2 teaspoons Sugar.
19. You need 1 tsp of Soy sauce (or fish sauce).
20. It's 1 tsp of Water.
21. You need of *.
22. You need 1 of as required Vegetable oil.
23. Prepare 1 of Plastic bag.

Lemony Thai Fish Cakes with Tinned Mackerel instructions

1. Mince the carrot. Slice the shiso leaves roughly. Put aside a small portion of finely chopped green onion for the sauce..
2. Place a bag over a bowl or container. Tip the mackerel from the tin into the bag and add the ● ingredients..
3. Rub the contents of the bag well. Cut the corner of the bag..
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..
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..
6. Combine the sauce ingredients..
7. Enjoy the fish cakes with the refreshing sauce with plenty of lemon juice. Pack leftovers in your bento..