Prep 30 mins
Cook 15 mins
Delicious - lots of Thai flavours. Can be an excellent starter or main.
- 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
- 1⁄2 teaspoon salt
- 1 1⁄2 ounces fresh green beans, sliced thinly into rounds
- 5 fluid ounces peanut oil or 5 fluid ounces sunflower oil
For the sweet and sour sauce
- 2 fluid ounces white wine vinegar
- 4 ounces caster sugar (white)
- 1 1⁄2 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
- For the sauce, gently heat the vinegar, sugar and water in a small pan until the sugar has dissolved.
- Bring to the boil for 1 minute, then remove from heat and leave to cool.
- Stir in the fish sauce, cucumber, carrot, onion and chillies. Pour into four small dipping bowls and set aside.
- 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. Process until smooth, then stir in the sliced green beans.
- Divide the mixture into 16 pieces. Roll each one into a ball and then flatten into about a 2.5 inch disc.
- Heat the oil in a large frying pan and fry the fishcakes in batches for 1 minute on each side until golden brown. Lift out and drain on paper towels, then serve with the sweet and sour sauce.