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500g redfish fillets, skin removed
1.5 tbsp red curry paste
1/4 cup (60g) sugar
1/4 cup (60ml) fish sauce
1 egg
200g green beans, sliced
10 kaffir lime leaves, finely chopped
oil, for deep-frying
Cucumber Salad:
1/2 cup (125ml) white vinegar
1/2 cup (125g) sugar
1/2 cup (125ml) plum sauce
2 cloves garlic, crushed
2 tsp sambal oelek
1/3 cup (80ml) fish sauce
1/2 cup (80g) roasted peanuts, chopped
1 telegraph cucumber, halved and sliced
2 tbsp chopped fresh coriander leaves |
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Method :
Process the
fish in a food processor for 20 seconds. Add the curry paste, sugar, fish
sauce and egg, and process for 10 seconds, or until smooth. Place in a
bowl and stir in the beans and lime leaves. Shape golf ball-size pieces of
the mixture in wet hands, then flatten to make patties. Fill a wok one
third full of oil and heat until a cube of bread dropped into the oil
browns in 15 seconds. Cook the fish cakes in batches for 3-5 minutes,
turning to give an even coloring. Drain on paper towels and keep warm.
To make the
salad, put the vinegar, sugar and 1/2 cup (125ml) water in a small
saucepan, and stir over low heat until the sugar has dissolved. Add the
plum sauce, garlic, sambal oelek and fish sauce, and bring to the boil,
then reduce the heat and simmer for 5 minutes, or until the sauce thickens
slightly. Cool. Add the remaining ingredients and mix together well. Serve
with the fish cakes.
Serves 6
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