Ingredients
Fish cakes
- 500 g (1 lb 2 oz) skinless white fish fillets, roughly chopped
- 30 g (1 oz/¼ cup) cornflour (cornstarch)
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 egg, lightly beaten
- 3 spring onions (scallions), finely chopped
- 50 g (1¾ oz) green beans, thinly sliced
- vegetable oil, for deepfrying
Dipping sauce
- 1 large red chilli, seeded and chopped
- 2 garlic cloves, chopped
- 3 cm (1¼ inch) piece ginger, chopped
- ¼ small red onion, chopped
- 125 ml (4 fl oz/½ cup) lime juice
- 60 ml (2 fl oz/¼ cup) fish sauce
- 1 tablespoon shaved palm sugar or soft brown sugar
- 2 teaspoons light soy sauce
Method
1. To make the fish cakes, put the fish in a processor fitted with the metal blade and whizz for 10 seconds. Add the cornflour, curry paste, fish sauce and egg. Whizz for 20 seconds, or until thoroughly combined. Transfer to a bowl and stir in the spring onion and beans. Using wet hands, form the mixture into twentyfour 4 cm (1½ inch) flat cakes. Refrigerate, uncovered, for at least 30 minutes to allow the fish cakes to dry out a little.
2. Meanwhile, to make the dipping sauce, put the chilli, garlic, ginger and red onion in a mini processor and whizz in short bursts for 15 seconds, or until thoroughly chopped. Add the lime juice, fish sauce, sugar and soy sauce. Whizz in short bursts until combined.
3. Fill a deepfryer or large heavybased saucepan onethird full of oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil turns golden brown in 15 seconds. Fry the fish cakes in batches for 3–4 minutes, or until well browned and cooked through. Drain on paper towels. Serve the fish cakes accompanied by the dipping sauce.
