2 tablespoons fresh Thai or Holy basil leaves ... Remove from heat and set aside. Whisk together fish sauce, yuzu, ginger, chili sauce, garlic, sesame oil and coconut aminos to form a sauce.

When hot, add the fish cakes and gently flatten them into disks once in the pan. 3. Cook 3-5 minutes on the first side and turn and cook on the other side. 4. Serve immediately.

Combine fish, curry paste ... Just add the cucumber, chilli and nuts each time to the amount you need, this way you will always have a fresh sauce.

Tiny, tasty fish cakes served with a sweet-sour dipping sauce. Serve on sticks or with cocktail forks. Or, if you want to be authentically Thai ... Add the cucumber, shallot and a splash of ...

This is one of the easiest Thai ... Serve the fish cakes with a scattering of fresh coriander and a bowl of the sweet chilli ...

A favorite offering in Thai ... fish cakes scented with kaffir lime leaf. These spicy fish cakes are good any time of year and make a fine snack with drinks, served with a little dipping sauce.

These are classic spicy fish cakes ... To make the dipping sauce, dissolve the sugar in two tablespoons of water in a small bowl. Stir in the fish sauce, lime juice, diced cucumber, chilli ...

Form into small cakes ... make dipping sauce: dissolve 1 tablespoon sugar in 2 tablespoons water in a small bowl. Stir in 3 tablespoons fish sauce, 2 tablespoons lime juice, 1 diced cucumber ...

These are classic spicy fish cakes ... To make the dipping sauce, dissolve the sugar in two tablespoons of water in a small bowl. Stir in the fish sauce, lime juice, diced cucumber, chilli ...

The feel of the fish cakes should be slightly rubbery, with a textured outer coating. Lime leaves are actually “double” leaves in the shape of an hourglass, so the eight used here are actually ...

You can make your own Thai red curry paste for these fish cakes if ... For the dip, beat together the vinegar, honey, two tablespoons of water, the lime juice and fish sauce.