Dulong Cakes

Fish Cakes

500 g dulong

3 tbsp red curry paste

1 tbsp cilantro leaveschopped

1 tbsp fish sauce

1 tbsp lime juice

1 pc egg

1 cup rice flour

6 pcs sitaw cut into thin discs

1 bundle lemongrasstied into a knot

2 cups oilfor frying

Sweet Chili Sauce

⅛ cup labuyominced

4 pcs garlic clovessmashed and chopped

¼ cup sugar

¼ cup water

½ cup vinegar

½ tsp salt

1 -2 tbsps cornstarch + water

Garnish

50 g deep fried vermicelli noodles

cilantro leaves

Fish Cakes

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.

Sweet Chili Sauce

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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