Thai•healthy
Thai Fish Sticks
100% fish, zero breading.
- Prep time
- 15 min
- Cook time
- 6 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon cucumber (finely diced)
- 1 tablespoon shallots (thinly sliced)
- 1/2 teaspoon jalapeno (finely chopped (with seeds))
- 1/4 cup rice vinegar
- 1 tablespoon honey
- 1 pound white fish (I use haddock)
- 1/2 cup green beans (finely chopped)
- 1 tablespoon ginger (peeled and finely chopped)
- 1 tablespoon jalapeno (finely chopped (with seeds))
- 2 tablespoons cilantro (finely chopped)
- 1 tablespoon fish sauce
- 1/4 teaspoon salt
- flour for dusting
- vegetable oil (for frying)
Instructions
- 1
Put all the ingredients for the dipping sauce in a bowl, stir and set aside for at least 15 minutes.
- 2
In a food processor, add all the ingredients for the fish sticks and blend until the mixture becomes a paste – about 10 seconds. Be careful not to over blend.
- 3
In a deep pan over high heat, add enough oil (about an inch) to fry the fish sticks (one side at a time).
- 4
Shape the mixture into fish sticks and lightly dust on both sides with flour.
- 5
When the oil is very hot (around 400Fº) add the fish sticks and cook for about 3 minutes on each side, until golden brown. Drain on paper towel and serve with dipping sauce.