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“My husband, his father, his brothers and nephews went fishing on a charter in the Northern Territory. This was the recipe of the cook on board for Thai fishcakes. They all came home raving about this. Not all ingredients had measures so I have approximated. This is Alfredo's recipe - Alfredo was a native of Papua New Guinea. Time does not include 1/2 hour chilling time.”
READY IN:
25mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 250 g long beans, sliced 1/2 cm pieces
  • 2 shallots, sliced
  • 2 red chilies, deseeded and diced
  • 3 egg whites, whipped
  • 1 bunch coriander, chopped
  • 1 red capsicum, deseeded and diced
  • 500 g barramundi fillets, minced
  • salt and pepper, a very good sprinkling
  • 1 tablespoon red curry paste (or more to taste optional)

Directions

  1. Blend all ingredients excluding egg whites and seasonings/herbs in a blender - but not to fine.
  2. Add coriander, lots of salt and pepper and the red curry paste. Mix through.
  3. Fold in the egg whites.
  4. Dip hands into a bowl of water and roll out mixture in palms and flatten into desired thickness/size.
  5. Leave in fridge for 1/2 hour.
  6. Fry, grill on bbq or ovenbake at 180 Degrees C for no more than 15 minutes.

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