Assigned Tags / Keywords:

fish, fish cakes, wok

Ingredients per portions

300 g	white fish fillet, cut into chunks
2 tbsp	red curry paste
1 medium	egg
2 tbsp	fish sauce
1 tsp	granulated sugar
2 tbsp	corn flour
3	kaffir lime leaves, shredded
1 tbsp	chopped coriander, cilantro
50 g	green beans, finely sliced
	oil for frying
	Chinese mustard cress, to garnish
4 tbsp	Thai coconut or rice vinegar
4 tbsp	water
50 g	sugar
1	head of pickled garlic
1	cucumber, quartered and sliced
4	shallots, finely sliced
1 tbsp	finely chopped root ginger
2	red chillies, seeded and finely sliced

To make the cucumber relish, bring the vinegar, water and sugar to the boil.

Stir until the sugar dissolves, then remove from the heat and cool.

Combine the rest of the relish ingredients together in a bowl and pour over the vinegar mixture.

Combine the fish, curry paste and egg in a food processor and process well.

Transfer the mixture to a bowl, add the rest of the ingredients, except for the oil and garnish, and mix well. Mould and shape the mixture into cakes about 5cm in diameter and 5mm thick.

Heat the oil in a wok or deep-fat fryer. Fry the fish cakes, a few at a time, for about 4-5 minutes or until golden brown. Remove and drain on paper towels.

Garnish with Chinese mustard cress and serve with the cucumber relish.

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