Total Time
45mins
Prep 30 mins
Cook 15 mins

Delicious - lots of Thai flavours. Can be an excellent starter or main.

Ingredients Nutrition

  • 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
  • 12 teaspoon salt
  • 1 12 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 12 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

Directions

  1. For the sauce, gently heat the vinegar, sugar and water in a small pan until the sugar has dissolved.
  2. Bring to the boil for 1 minute, then remove from heat and leave to cool.
  3. Stir in the fish sauce, cucumber, carrot, onion and chillies. Pour into four small dipping bowls and set aside.
  4. 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.
  5. Divide the mixture into 16 pieces. Roll each one into a ball and then flatten into about a 2.5 inch disc.
  6. 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.

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