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Don’t let the aromatic and complex flavors fool you! These Thai fish cakes are easy to make (and devour) in no time.
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INGREDIENTS
2 lbs white fish (mackerel, cod, catfish)
1 egg
4 tbsp Thai red curry paste
1 tsp cornstarch
2 tsp sugar
1 tsp kosher salt
½ cup snake or green beans, sliced
5-6 kaffir lime leaves, thinly sliced
For the dipping sauce:
¼ cup cucumber, thinly sliced and quartered
4 tbsp red onion, chopped
2 tbsp crushed peanuts
4 tbsp Thai sweet chili sauce
1 tablespoon vinegar
Chopped cilantro to taste
RECIPE
Make fish paste: combine fish meat, cornstarch, egg, curry paste, sugar, and salt in a food processor or mixer, until the mixture appears mousse-like in texture.
In a bowl, fold in the sliced green beans and kaffir lime leaves. Set aside and let sit for 5 minutes.
Make the dipping sauce by combining all ingredients in a small serving bowl.
Oil hands and form small patties from the fish mixture. Fry in oil on both sides for about 4-5 minutes. Drain on paper towel.
Serve with dipping sauce.
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