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ALL RECIPES

Thai Fish Cakes with Soy Syrup

  • Pair with Chardonnay
Primary Ingredients

1 pound sole, cleaned of all skin and bones, 

 cut into small pieces and well chilled 

1 tablespoon red curry paste 

6 ounces coconut milk  

1 teaspoon salt 

2 tablespoons cilantro, chopped 

2 tablespoons green onions, chopped 

¼ cup panko bread crumbs 

2 teaspoons sugar 

Primary Technique
  1. In a food processor make a mousse of the sole by chopping the sole very finely. Add the red curry paste. With the processor running, slowly add the coconut milk, scraping the sides often.
  2. Puree until smooth. Place the mousse into a large mixing bowl. Add the remaining ingredients. Mix thoroughly. Heat the vegetable oil in a non-stick skillet over a medium high flame.
  3. To form the cakes, dampen your fingers in water, form about ¼ cup of the mix into a patty.
  4. Place the patty into the pan and repeat for the other patties. Do not crowd the pan.When the cakes are golden on one side, about 3 minutes, turn them over to brown the other side, again about 3 minutes.
  5. Remove the cakes to paper towels to remove excess oil. Serve with soy syrup drizzled over the cakes
fish cakes
Soy Syrup Ingredients

2/3 cup soy sauce 

1/3 cup corn syrup

Soy Syrup Technique

In a small saucepot, bring the soy and corn syrup to a boil. Reduce heat to a simmer and reduce the syrup to about 2/3 cup.

Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
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