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Ingredients: For 4 People
- 300 gms of fish meat
(any white fish meat)
- 30 gms of Thai red curry
paste
- 100 gms of long green
beans (thinly sliced)
- 1 Tablespoon of corn
or potato starch
- 150 mls of peanut oil
(for pan frying)
- 50 gms of Spanish
cucumber (thinly cut in cubes)
- 1 Tablespoon of lime
juice
- 1/3 teaspoon of salt
- 10 gms of toasted
peanuts (roughly mortared)
- 1 Big red chili (thinly and diagonally sliced)
- 30 mls of sweet chili sauce
Preparation: Fish cakes
1. Add the fish
meat, red curry paste, and corn / potato starch to a blender and blend it.
2. Pour the
blended fish mixture into a bowl and add the sliced long green beans and mix
well.
3. Take a
spoonful of mixture and form it into flat round “cookie” shapes and set aside.
5. Pre-heat the
pan over medium heat for 1 minute and then add the peanut oil and bring it to
high heat.
6. Add the oil
to a pan on high heat, then drop the fish cakes in and wait until the fish
cakes float back to the surface (this signals that the fish cakes are
thoroughly cooked)
7. Remove the
fish cakes from the oil onto the kitchen paper to dry out the extra oil and
keep warm.
Preparation: Dipping sauce
- In a separate sauce
bowl, add the cucumber and mix it with the sweet chili sauce, lime juice
and salt.
- Sprinkle the peanuts
pieces over the sauce.
- The sauce can be
served as a side dish or you can pour it over the fish cakes.
