Thai Fish Cakes

Recipe Ingredients

2 lbs	908g / 32oz	Redfish fillets
1		Egg lightly beaten
2 tablespoons	30ml	Chopped fresh coriander
2 teaspoons	10ml	Caster - (fine) sugar
3 1/2 oz	99g	Green beans - finely sliced
		Oil for frying
		Red curry paste
1		Red (Spanish) onion - chopped (small)
3		Garlic crushed
2 tablespoons	30ml	Chopped fresh lemon grass
2 teaspoons	10ml	Chopped fresh coriander root
2 teaspoons	10ml	Dried chile flakes
1 teaspoon	5ml	Grated lime rind
1/2 teaspoon	2.5ml	Shrimp paste
3 teaspoons	15ml	Paprika
1/2 teaspoon	2.5ml	Turmeric
1/2 teaspoon	2.5ml	Cumin seeds

Recipe Instructions

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 chile sauce if desired. Serves 6.

Red Curry Paste Blend or process all ingredients until smooth.

Source:
"The Frugal Gourmet on our Immigrant Ancestors" by Jeff Smit

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