Croquettes DE Poisson Thaïlandaises, Trempette

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CROQUETTES DE POISSON

THAÏLANDAISES

6–8 comme entrées

INGRÉDIENTS

550 g (1¼ lb) de files de poisson blanc, comme le barramundi, le vivaneau ou le sébaste

2 c. à soupe de pâte de cari thaïlandaise rouge 1 c. à soupe de sauce de poisson

2 c. à thé de sucre blanc

1 blanc d'oeuf

2 feuilles de kafir lime, finement effilochées

100 g (¼ lb) de haricots verts, tranchés finement

Trempette

½ tasse de sucre

1⁄3 tasse de vinaigre blanc

1 c. à soupe de sauce de poisson

½concombre libanais, égrené et coupé en dés 1 long piment rouge, finement haché

MARCHE À SUIVRE

1.Pour la trempette: dans une petite casserole, mélanger le sucre, le vinaigre et 2 c. à soupe d'eau froide. Remuer à feu moyen élevé jusqu'à ce que le sucre soit dissout. Incorporer la sauce de poisson et laisser refroidir. Au moment de servir, incorporer le concombre et le piment.

2.Couper le poisson en gros cubes et mettre dans le bol d'un robot culinaire avec la pâte de cari, la sauce de poisson, le sucre blanc et le blanc d'oeuf. Pulser jusqu'à consistance homogène.

3.Transférer le mélange dans un bol et incorporer les feuilles de kafir lime effilochées et les haricots tranchés.

4.Avec les mains mouillées, façonner des croquettes de 3–4 cm de large et les placer sur une plaque à cuisson chemisée.

5.Remplir la friteuse de 4 litres d'huile et préchauffer à 180°C/355°F. Déposer 6–8 croquettes de poisson dans l'huile chaude et cuire 2–3 min ou jusqu'à ce que dorées. Retirer et égoutter sur du papier essuie-tout. Répéter avec le reste du mélange, en s'assurer de réchauffer l'huile entre chaque addition.

Servir accompagné de trempette et de quartiers de lime.

BDF500XL specifications

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