Serve with prepared cucumber relish (prepare relish first, see recipe below).
- 11 oz. raw white fish (cod) cut in chunks
- 2 Tbsp red curry paste
- 1 egg
- 2 Tbsp fish sauce
- 1 tsp sugar
- 2 Tbsp cornstarch
- 3 lime leaves, shredded
- 1 Tbsp chopped cilantro
- 2 oz. green beans, finely sliced
- oil for frying
- mustard cress (for garnish)
- In a food processor, combine fish, curry paste and egg.
- Process well.
- Put mixture in a bowl and add:
- fish sauce, sugar, cornstarch, lime leaves, cilantro, beans.
- Mix well.
- Mold and shape into 2" diameter cakes about 1/2 inch thick.
- Heat oil in a high-sided skillet or wok.
- Fry cakes, a few at a time, 4-5 minutes or until golden brown.
- Remove and drain on paper towels.
- Garnish with cress.
Cucumber Relish
- 4 Tbsp rice vinegar (or Thai coconut vinegar)
- 4 Tbsp water
- 4 Tbsp sugar
- 1 head pickled garlic
- 1 cucumber, quartered and sliced
- 4 shallots or green onions, finely sliced
- 1 Tbsp finely chopped ginger
- 2 red chilies, seeded and finely sliced
- Bring vinegar, water and sugar to a boil, stirring until sugar dissolves.
- Remove from heat and let cool.
- Combine the rest of the ingredients in a bowl.
- Pour cooled vinegar mixture over top.
