Thai Fish Cake
3 pers. | 
20 minutes
Ingredients :
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3 cans Ayam Brand™ Tuna in Water, drained
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5 piecec kaffir lime leaf
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50ml Ayam Brand™ Coconut Milk
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1 egg
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½ tbsp Thai fish sauce
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6 red chilli
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½ curry powder
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5 galangal, sliced
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3 stalk spring onion, sliced
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5g coriander, sliced
Preparation:
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In a blender, add the kaffir lime leaf, chilli, galangal and drained tuna, curry powder, coconut milk, Thai sauce and egg. Blend until it becomes a paste.
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Transfer to whisking bowl and mix with spring onion and coriander.
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On a parchment paper, mould the mixture into the rounded fish cake. Keep in the fridge until it is set.
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In a pan, add in some Ayam Brand Coconut Cooking Oil and pan sear the fish cake. Serve with salads.
