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Ingredients
- 2 cloves garlic
- 2cm piece of ginger, peeled
- 1 red chilli, seeds removed
- 750g redfish fillets
- 1 tbsp Thai red curry paste
- 1 small egg
- 2 tsp fish sauce
- 2 tbsp coconut milk powder
- 1 tsp finely grated lemon rind
- 1/4 cup coriander leaves, chopped
- 100g stringless beans, sliced very finely
- 1 tbs shallots, finely sliced
- Vegetable oil, for frying
Method
Put garlic, ginger and chilli into a food processor and process until fine. Add the fish fillets and process until just minced (do not over-mince).
Add curry paste, egg, fish sauce, coconut milk powder, lemon rind and coriander and mix thoroughly, then place in a mixing bowl and stir through the sliced beans and shallots.
Refrigerate mixture for an hour (or overnight) to let the flavours develop.
Roll mixture into balls and flatten with fingertips, then shallow fry in oil until cooked.
To serve
Serve warm or cold.
