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Reviewed: Mar. 25, 2008

This recipe was very tasty, even without the cilantro. I also added some sweet corn to the second half of the mix which added a nice dimension, though not very thai.

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Kaileemar

	Cooking Level: Intermediate Home Town: Quadra Island, British Columbia, Canada Living In: Victoria, British Columbia, Canada
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Reviewed: Mar. 16, 2008

These were ok, nice and quick as an appetizer for a party. I would put more fish or not pulverize the fish so much in the processor so you feel like you are eating and tasting fish.

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I loved this recipe! I did make a few changes to give it more flavor and spice. I added 1/4 cup chopped red pepper, 1/4 teaspoon black pepper and 1/4 teaspoon dried chiles. It tasted wonderful and my picky husband loved it too.

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Lisa

	Cooking Level: Intermediate Home Town: Sandy, Utah, USA Living In: Nanaimo, British Columbia, Canada
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Reviewed: Dec. 25, 2007

This was easy to make and different. It just didn't thrill me or the family.

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Winelover813

	Cooking Level: Intermediate Home Town: Detroit, Michigan, USA Living In: Porter Ranch, California, USA
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Reviewed: Nov. 29, 2006

My favorite thing Ive made on here so far. Serve with extra chili sauce. We also used Panko..

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knicolelynch


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Reviewed: Jun. 9, 2006

I made this last night and both my husband and I thought it was delicious. The only reason I didn't rate it 5 stars was because I thought it could use some kind of sauce with it. But I will definitely make it again.

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JEANNE


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Reviewed: May 31, 2006

This is a wonderful and easy recipe. I made some small changes to it. I started with 1.5 pounds of FRESH FRESH FRESH white fish, nothing canned and no dark oily fish like Salmon. Use Haddok or Sole maybe Halibut if price permits. Double the oyster sauce content, double the cilantro content to half cup. Use a tablespoon of molasses instead of Brown Sugar, it will help in the end. ANd lastly, if you can get your hands on a product called NAMPRIK PAO (Thai spelling) this will make the flavors explode. It is a paste found in a jar at many import Thai or oriental stores. A common brand name is MAERSI. Put in about 3 tablespoons of this and a little less of the sweet chile sauce and you will love this. Seems like a lot of changes but when I served this a close chef friend of mine from a noteworthy kitchen claimed these to be among the top 3 he had ever had.

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dughr

	Cooking Level: Intermediate Home Town: Santa Barbara, California, USA Living In: Boston, Massachusetts, USA
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Reviewed: Apr. 24, 2006

This recipe was very bland. It tasted like nothing. We had to add sauces and other spices to make it taste like something! Flip side, if you dont mind experimenting with sauces and spices, it is very easy and quick to make. I do rec. lowering the heat though while frying or even.. bake it! (less oil and fat that way!)

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sherifgh


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Reviewed: Apr. 14, 2006

These were good. I made no changes except I dipped the patties in Panko instead of dusting with flour before frying. I loved the addition of cilantro and sweet chili sauce.

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kat228


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Reviewed: Jan. 10, 2006

Great recipe. I love spicy food so I added 1 red chillie to the ingredient. It gave it a little kick and still tasted fantastic.

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J Wong


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Reviewed: Jul. 23, 2005

It looks delicious.!!!!!!!!!!!!!

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lil' chef

	Cooking Level: Beginning Living In: Parkman, Ohio, USA
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Reviewed: Feb. 24, 2004

This recipe was wonderful!!! Very tasty. Even my two year old loved it. Will make again.

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SGTFIRSTWIFE


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Reviewed: Jan. 2, 2004

Very tasty. My family loved it. A bit messy to make though.

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ALICIA

	Cooking Level: Expert Home Town: Pittsburgh, Pennsylvania, USA Living In: Indianapolis, Indiana, USA
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