Ingredients

  • Fish Cakes
  • 450 grams halibut fillet skinned, chunked
  • 1 tablespoon fish sauce
  • 1 tablespoon red curry paste
  • 1 kaffir lime leaf
  • 1 tablespoon cilantro chopped
  • 1 egg
  • 1 teaspoon sugar, brown
  • ½ teaspoon salt
  • 40 grams green beans thinly sliced rounds
  • 150 milliliters vegetable oil
  • Sweet & Sour Cucumber Sauce
  • 55 milliliters white wine vinegar
  • 110 grams sugar, caster
  • 1 ½ tablespoons water
  • 2 teaspoons fish sauce
  • 55 grams cucumbers finely diced
  • 30 grams carrot finely diced
  • 30 grams onion finely diced
  • 2 chilies, red serrano thinly sliced

Directions

1. Sauce- Gently heat the vinegar, sugar and water until sugar is dissolved. Bring to the boil and boil for 1 minute, then remove from the heat and leave to cool. Stir in the fish sauce, cucumber, carrot, onion and chilies. Pour into 4 small dipping saucers or ramekins and set aside.
2. Cakes- Put the fish in a food processor with the fish suace, curry paste, kaffir lime leaf or lime zest, chopped coriander, egg, sugar and salt. Process until smooth, then stir in the sliced green beans.
3. Divide the mixture into 16 pieces. Roll each one into a ball and then flatten into a 6 cm/2 1/2in disc. Heat the oil in a large frying pan and fry the fish cakes in batches for 20 seconds on each side, until golden brown. Lift out and drain on paper, then serve with the sweet and sour cucumber sauce.

Notes
Notes:Original serves 4.


Categories
Fish, hot, main courseAppetizer
Keywords
Fish, main courseAppetizer, hot
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