Thai fish cakes with cucumber dipping sauce
“The pungent leaves are the primary appeal of this unique citrus tree.”
- 500g boned firm white fish fillets
- 3 tbsp red curry paste
- one egg
- 2 tbsp fish sauce
- 100g finely sliced green beans
- 1/2 tsp caster sugar
- 2 tbsp chopped thai basil leaves
- 4 finely shredded kaffir lime leaves
- 200ml rice wine vinegar
- 75g caster sugar
- 1 finely chopped lebanese cucumber
- 1 tbsp chopped coriander
- 2 finely chopped small red chillies
- 1 finely chopped red eschallot
- 1 tbsp coarsely chopped unsalted peanuts
The fruit has little juice and is more often used for medicinal purposes in Asia. The glossy green leaves have an alluring perfume and are easy to spot in the shops, as they have the appearance of two leaves joined end to end and are often called guitar-shaped leaves. Because they are tough and leathery, the centre vein needs to be removed before the two pieces of leaf can be thinly sliced or julienned.
Method
Place 500g boned firm white fish fillets in a food processor and whiz for about 20 seconds or until smooth.
Remove to a bowl and add 3 tbsp red curry paste and one egg; stir to combine.
Add 2 tbsp fish sauce, 100g finely sliced green beans, 1/2 tsp caster sugar, 2 tbsp chopped thai basil leaves and 4 finely shredded kaffir lime leaves; mix well. Using wet hands, form about 2 tbsp of mixture into flattish cakes and refrigerate until ready to cook.
Heat vegetable oil in a wok or large frying pan over medium heat and shallow-fry cakes a few at a time for
about 2-3 minutes each side or until browned and cooked.
Drain on paper towel and serve immediately with cucumber dipping sauce.
For sauce
Combine 200ml rice wine vinegar with 75g caster sugar in a small saucepan and stir over low heat until sugar is dissolved. Remove from heat and cool. Add 1 finely chopped lebanese cucumber, 1 tbsp chopped coriander, 2 finely chopped small red chillies, 1 finely chopped red eschallot and 1 tbsp coarsely chopped unsalted peanuts.
Makes about 16 cakes.
