Yield: 6 Servings
Measure | Ingredient |
---|---|
2 pounds | Minced fish |
1 teaspoon | Salt |
½ cup | Red curry paste |
1 \N | Egg |
1 tablespoon | Nam pla |
1 cup | Finely chopped green bean |
2 \N | Basil leaves, finely chopped |
\N \N | Vegetable oil |
1 cup | English cucumber, cut in fourths & sliced |
3 \N | Shallots, sliced thinly |
1 \N | Red hot chile pepper, sliced |
2 tablespoons | Sugar |
1 tablespoon | Vinegar |
1 teaspoon | Salt |
½ cup | Hot water |
FISH
CUCUMBER SALAD
Fish: in food processor mix to a past the fish, salt, curry paste, egg and nam pla. Form paste into balls with hand. Fold in green bean and basil. Flatten each piece into 2 inch circles. Heat oil over medium heat. Fry fish until light golden in color. Dry on paper towel. Serve with cucumber salad. Salad: in a serving bowl, arrange cucumber, shallot and chile in layers. Mix sugar, vinegar and salt.
Add hot water; stir until sugar dissolves. Pour over cucumber mixture.