Description
100% fish, zero breading.
Ingredients
Scale
For the dipping sauce:
- 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
For the fish sticks:
- 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
- Put all the ingredients for the dipping sauce in a bowl, stir and set aside for at least 15 minutes.
- 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.
- In a deep pan over high heat, add enough oil (about an inch) to fry the fish sticks (one side at a time).
- Shape the mixture into fish sticks and lightly dust on both sides with flour.
- 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.
Notes
These Thai fish sticks will keep refrigerated in an airtight container for up to 2 days.
Nutrition
- Serving Size:
- Calories: 127
- Sugar: 0.3 g
- Sodium: 278.8 mg
- Fat: 8.5 g
- Saturated Fat: 4.7 g
- Carbohydrates: 1.5 g
- Fiber: 0.2 g
- Protein: 11.1 g
- Cholesterol: 34 mg
