Thai Red Curry Fish Cakes.
Ingredients.
500g /1 lb of white fish steaks, (cod, haddock,hake etc.)
1/2 a beaten egg.
2 teaspoons of sugar.
1 tablespoon of fish sauce.
60g / 2oz of green beans, finely diced.
For the curry Paste.
10 to 15 red chillies.
1/2 a teaspoon of coriander seeds, dry roasted in a pan for 2 to 3 minutes.
2 stems of lemon grass.
6 cloves of garlic, peeled.
60g / 2oz of shallots, thinly sliced.
3 tablespoons of peeled and chopped ginger root.
Zest of 1/2 a lime or lemon.
2 teaspoons of salt.
2 teaspoons of pepper.
1. To make the curry paste, put all the ingredients for the paste into a blender and blend to a smooth paste.
Put the curry paste into a plastic container, you can freeze what you dont use.
2. Put the cod in a blender and blend to a very smooth paste, add 1 tablespoon of the curry paste and the sugar and the fish sauce to the fish in the blender and blend again.
3. place the fish mixture in a bowl add the chopped beans and the half a beaten egg and mix well.
4. Divide the mixture into 8 equal balls, then flatten into discs about 5mm / 1/4 inch thick.
5. Fry in the oil for about 3 minutes until golden brown, drain on kitchen paper.
Serve garnished with lemon wedges and coriander sprigs, accompanied with a bowl of chilli sauce.
Serves 4.
