Thai fish cakes

6 Servings

Quantity Ingredient
2 pounds Redfish fillets
1 Egg lightly beaten
2 tablespoons Chopped fresh coriander
2 teaspoons Caster (fine) sugar
3½ ounce Green beans, finely sliced
Oil for frying
Red curry paste
1 small Red (Spanish) onion chopped
3 Cloves garlic crushed
2 tablespoons Chopped fresh lemon grass
2 teaspoons Chopped fresh coriander root
2 teaspoons Dried chilli flakes
1 teaspoon Grated lime rind
½ teaspoon Shrimp paste
3 teaspoons Paprika
½ teaspoon Turmeric
½ teaspoon Cumin seeds

Remove bones from fish. Blend or process fish, egg, coriander, sugar and red curry paste until mixed and smooth.

Combine fix mixture and beans in bowl and mix well.

Roll 2 level tablespoons of fish mixture into a ball, then flatten slightly. Repeat with remaining mixture.

Just before serving, deep-fry fish cakes in hot oil until well browned and cooked, drain on absorbent paper.

Serve with sweet chilli sauce if desired. Serves 6.

Red Curry Paste Blend or process all ingredients until smooth.

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