Thai fish cakes
6 Servings
Ingredients
| 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 |
Directions
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.