Thai fish cakes

A popular entree or appetiser dish from Thailand.. Thai fish cakes..Not difficult to make for a party weekend.. and you can also use sweet chili sauce for dipping sauce instead of cucumber dipping but I prefer cucumber dipping sauce which compliments the fish cakes very well..which is traditional and commonly serving in Thailand..Aroy ka

Ingredients

For fish cakes

400 g of white fish fillets ( John Dory or Nile Pearch)

1 egg

1 tbs tapioca flour or potato starch 

2 tbs of Thai red curry paste

3-4 kiffir lime leaves, finely shredded 

3 tbs finely sliced green beans

1 tbs fish sauce

1/2 tsp palm sugar 

Cooking oil

For cucumber dipping sauce

3 tbs rice wine vinegar

2 tbs palm sugar

A pinch of salt

1 tbs finely chopped cucumber

1/2 tsp finely chopped red chilli (or leave it out if don't want spicy)

1 tbs crushed peanuts

1/2 tbs finely chopped corrainder

Methods

Cut fish into small pieces and blend them in food processor until smooth texture.

In a mixing bowl, add fish meat, red curry paste, egg, flour, green beans, kiffir lime leaves, fish sauce and palm sugar, mix well by hand.

With wet hand, form the mixture into flat round cakes (like cookie shape). Put them on tray (sprinkle the tray with a bit of flour).

Make the dipping sauce, in a small bowl.. Add vinegar, salt and sugar, mix well until slat and sugar dissolved (or warm it in microwave for 30 sec) then add chilli, corrainder, chopped cucumber and crushed peanuts.

Heat the oil up in the wok (medium to high), fry the fish cakes few mins each side until golden brown & floating.. But not burn.

When fish cakes are cooked, place them on paper towel to absorb excess oil.

Serve hot with cucumber dipping sauce.