Fish Cake Ingredients
- 1lb of white fish fillet, skinned cleaned and roughly chopped
- 1 Tbsp fish sauce
- 1 1/2 Tbsp cornstarch
- 2 Tbsp red curry paste
- 1 egg
- 2 oz green beans
- sunflower oil for frying
- sliced cucumbers for garnish
Sauce
- 1/4 cup Thai Nut Splash fusion sauce
- 1/8 cup Thai Sweet Chili Sauce
- juice of 1/4 quarter lime, fresh squeezed
1. Place the chopped fish into a food processor or blender and mince fish
2. Add fish sauce, corn starch, red curry paste and egg, blending until smooth
3. Place mixture into a bowl and add green beans
4. Using your hands make as many thin flat patties as you can.about 2 to 2 1/2 inches in diameter
5. In a large skillet, heat up 3 Tbsp sunflower oil. Lower temperature to medium high and gently fry fishcakes, turning over when golden brown to cook both sides (about 2-3 minutes per side).
6. If cooking in batches, add a little sunflower oil per batch
Plating the Dish
1. Place fish cakes on a platter. You can place bean sprouts or chives on the bottom if you want to dress up your plate.
2. On top of each fish cake, place a sliced cucumber. Add a dollop of the sauce on top of each cucumber
3. Serve remaining sauce in a bowl on the side
