Thai Fish Cakes

Name: Thai Fish Cakes
Ingredients: 1 lb lingcod, fillet, skinned and cut into chunks (I couldn't find either and successfully substituted cod.) or 1 lb coley fish fillet, skinned and cut into chunks (I couldn't find either and successfully substituted cod.); 1 tablespoon Thai fish sauce; 1 tablespoon red curry paste; 1 kaffir lime leaf, shredded very finely (or zest of one lime); 1 tablespoon chopped fresh coriander, using leaves and stalks (cilantro); 1 egg; 1 teaspoon palm sugar or 1 teaspoon muscovado sugar; 12 teaspoon salt; 1 12 ounces fresh green beans, sliced thinly into rounds; 5 fluid ounces peanut oil or 5 fluid ounces sunflower oil; 2 fluid ounces white wine vinegar; 4 ounces caster sugar (white); 1 12 tablespoons water; 2 teaspoons Thai fish sauce; 2 ounces cucumbers, diced very finely; 1 ounce carrot, diced very finely; 1 ounce onion, diced very finely; 2 red bird's eye chilies, sliced thinly

18 ingredients

10 steps

Ingredients

1 lb lingcod, fillet, skinned and cut into chunks (I couldn't find either and successfully substituted cod.) or 1 lb coley fish fillet, skinned and cut into chunks (I couldn't find either and successfully substituted cod.)
1 tablespoon Thai fish sauce
1 tablespoon red curry paste
1 kaffir lime leaf, shredded very finely (or zest of one lime)
1 tablespoon chopped fresh coriander, using leaves and stalks (cilantro)
1 egg
1 teaspoon palm sugar or 1 teaspoon muscovado sugar
12 teaspoon salt
1 12 ounces fresh green beans, sliced thinly into rounds
5 fluid ounces peanut oil or 5 fluid ounces sunflower oil
2 fluid ounces white wine vinegar
4 ounces caster sugar (white)
1 12 tablespoons water
2 teaspoons Thai fish sauce
2 ounces cucumbers, diced very finely
1 ounce carrot, diced very finely
1 ounce onion, diced very finely
2 red bird's eye chilies, sliced thinly

Directions

1

For the sauce, gently heat the vinegar, sugar and water in a small pan until the sugar has dissolved.
2

Bring to the boil for 1 minute, then remove from heat and leave to cool.
3

Stir in the fish sauce, cucumber, carrot, onion and chillies.
4

Pour into four small dipping bowls and set aside.
5

For the fish cakes, put the fish in a food processor with the fish sauce, curry paste, kaffir lime leaf or lime zest, chopped coriander, egg, sugar and salt.
6

Process until smooth, then stir in the sliced green beans.
7

Divide the mixture into 16 pieces.
8

Roll each one into a ball and then flatten into about a 2.5 inch disc.
9

Heat the oil in a large frying pan and fry the fishcakes in batches for 1 minute on each side until golden brown.
10

Lift out and drain on paper towels, then serve with the sweet and sour sauce.