Ingredients:
450 g firm white fish fillets
3 tablespoons rice flour or 3 tablespoons cornflour
1 tablespoon fish sauce
1 eggs, beaten
1/2 cup fresh coriander leaves
3 teaspoons red curry paste
1 -2 teaspoon chopped red chilies (optional)
100 g green beans, very finely sliced
2 spring onions, very finely chopped
1/2 cup oil, for frying
Directions:
Process the fish in processor til smooth.
Add rice flour, fish sauce, beaten egg, corriander, curry paste and chillis.
Process til combined. Transfer to a bowl.
Add spring onions and beans and mix together.
Use wet hands to form 2 tablespoons of mix at a time into flattish patties.
Heat oil in frying pan (skillet).
Cook 4 fish cakes at a time until brown on both sides, drain on paper towels, and serve with dipping sauce.
DIPPING SAUCE:.
In small bowl dissolve 1 teaspoon of sugar in 1/3 cup fish sauce. Sir constantly. Add 2 tablespoons rice wine vinegar, 1 tablespoon lime juice, 2 small seeded and very finely chopped red chillis.
Finely grate 1/2 small carrot, and a peeled radish, stir into sauce just before serving.
Servings: 4-6
Time preparation: 30 min.
Time total: 40 min.