Cambodian Fish Cakes
This Month's Film: Lord Jim
The recipe will be posted at the end of the month along with my 'Lord Jim' film review.
I've made variations of this dish for menus from several Asian cuisines, including Indian, Korean, and Japanese. The batter is a basic flour, egg and water base, to which I added some coarsely chopped catfish, along with garlic, scallions, water chestnuts, carrot, green chili pepper, soy sauce, Asian fish sauce, and a dash of sugar. The dipping sauce is Asian fish sauce, rice vinegar, soy sauce, and a few drops of chili oil for spice.
The recipe will be posted at the end of the month along with my 'Lord Jim' film review
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