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In a bowl, mix together all the ingredients except for the lemongrass bundle.
Use a ¼ cup to scoop out mixture and form into patties.
Heat oil in a flat pan on medium heat; add in lemongrass leaves and fry for flavor. Take out from the heat before you drop your fish patties.
Get a small portion and fry. Taste and adjust seasoning according to your taste. You may add about 1 tablespoon sugar to the mixture if you wish the flavor to be a bit sweet.
Once ready, drop 1/4 cup of mixture into the oil (medium heat) and form into patties. Fry until the sides are golden brown, then flip and fry the other side. Place in paper towel-lined plates to drain excess oil.
Pound chopped chili, garlic, and water (added bit by bit) until pasty.
In a non-stick pan, mix in the chili garlic paste along with the rest of the ingredients. Mix until all ingredients are well incorporated.
Serve with fish cakes.
Ingredients
Directions
In a bowl, mix together all the ingredients except for the lemongrass bundle.
Use a ¼ cup to scoop out mixture and form into patties.
Heat oil in a flat pan on medium heat; add in lemongrass leaves and fry for flavor. Take out from the heat before you drop your fish patties.
Get a small portion and fry. Taste and adjust seasoning according to your taste. You may add about 1 tablespoon sugar to the mixture if you wish the flavor to be a bit sweet.
Once ready, drop 1/4 cup of mixture into the oil (medium heat) and form into patties. Fry until the sides are golden brown, then flip and fry the other side. Place in paper towel-lined plates to drain excess oil.
Pound chopped chili, garlic, and water (added bit by bit) until pasty.
In a non-stick pan, mix in the chili garlic paste along with the rest of the ingredients. Mix until all ingredients are well incorporated.
Serve with fish cakes.
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