Thai Fishcakes

Thai Fishcakes Ingredients

350 g tender fish meat, thoroughly thawed if frozen & patted dry (I used salmon)3 tbsp red curry paste (homemade or store bought)1 egg1/2 cup long or french beans (cut into 1/2 cm pieces)5 kaffir lime leaves (veins removed & finely sliced)1 tbsp fish sauce (to taste)

Sweet Chilli Dipping Sauce

3 cloves garlic1 fresh red chilli2 bird’s eye or Thai chillies (optional)2 tbsp honey or sugar1/2 tsp salt1/3 cup rice vinegar3 tbsp water

Steps

For the sauce, combine all ingredients in a blender (on low speed so there’s still small visible chilli pieces & seeds), transfer into a small pot, simmer for 5-7 mins or until it has a consistency of a thin syrup & set aside to cool.For the fishcakes, combine fish, curry paste & egg in a food processor, blend until fine (scraping the sides as needed) & paste is firm enough that it holds its shape well when spooned.With a spatula, fold in chopped beans & kaffir lime.Heat a pan over medium & add enough oil to coat the base.Dip 2 metal tablespoons into cold water, scoop a heaping tablespoon of fish paste with 1 spoon, use the other to push it gently into the pan & pat down the fish cakes to form round patties (alternatively, you can fry up a mini fishcake to taste & adjust the seasoning spice levels)Fry until browned on both sides, (abt 2 mins per side, might need to add more oil later) & finish frying the fishcakes.Transfer fishcakes onto serving plate, with dipping sauce in a small bowl on the side, lime wedges & salad of choice (I used my vegetable peeler to create these ribbons of carrot & cucumber)