HOUSE OF ASIA
See the recipe
Fish cutlets in red curry sauce
Crispy on the outside, tender on the inside. These fish patties with a hint of red curry pair perfectly with a refreshing, sweet and spicy dip.
Ingredients
For the cutlets:
- 2 tsp House of Asia red curry pastes and/ or Kanokwan
- 1 spoon House of Asia Fish Sauce
- 100 gr House of Asia panko breadcrumbs
- 500 g pangasius fillet
- 2 eggs
- 1 teaspoon of salt
- Frying oil
For the sauce:
- 4 tablespoons Kanokwan sweet chili sauce
- 2 teaspoons of roasted and chopped peanuts
- 1 tablespoon finely chopped coriander
- 1 tablespoon finely chopped green cucumber
A method of preparing
- Blend the fish fillet with red curry paste. Add one egg, fish sauce, and salt. Mix thoroughly until smooth.
- Form small patties, 4–5 cm in diameter. Coat in beaten egg and panko breadcrumbs.
- Deep fry the cutlets until golden brown and crispy.
- Combine the sauce ingredients in a bowl – this will be the dip to serve.
- Serve the finished cutlets with sauce as an appetizer or with rice as a main course.
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Vegetables 
Thailand 
over 30 minutes 
Pork 
Japanese 
Chicken 
Shrimp 