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Rick Stein's Thai Fish Cakes with Green Beans

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Preparation Time: 30 minutes
Cooking time: 5 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 18277 times

Ingredients:

Metric Imperial

450 gm(s) Ling or coley fillets, skinned

1 tbsp(s) Thai fish sauce (nam pla)

1 tbsp(s) Red curry paste

1 Kaffir lime leaf (or strip of lime zest)

1 tbsp(s) Fresh coriander, chopped

1 Egg

1 tsp(s) Palm or muscovado sugar

1.5 tsp(s) Salt

40 gm(s) French beans, sliced thinly into rounds

150 ml(s) Groundnut or sunflower oil

50 ml(s) White wine vinegar

100 gm(s) Caster sugar

tbsp(s) Water

2 tsp(s) Thai fish sauce

50 gm(s) Cucumber, very finely diced

25 gm(s) Carrot, very finely diced

25 gm(s) Onion, very finely chopped

2 Red birds-eye chillies, thinly sliced

Spicy, yet they almost melt in the mouth. Great as a starter or for a light lunch.

Posted by: lizlander on 10 January 2009

Click here to view lizlander's Cookery Book

Cooking Steps:

For the sweet & sour dipping sauce, gently heat the vinegar, caster sugar and water in a small pan until the sugar has dissolved. Bring to the boil and boil for 1 minute, then remove from the heat and leave to cool. Stir in 2tsp of fish sauce, the cucumber, carrot, onion & chillies. Pour into dipping saucers and set aside.
For the fish cakes, put the fish in a food processor with 1tbsp fish sauce, the curry paste, kaffir lime leaf or lime zest, chopped coriander, egg, palm/muscovado sugar and salt. Process until smooth, then stir in the sliced green beans.
Divide the mixture into 16 pieces. Roll each one into a ball and then flatten into a 6cm disc. Heat the oil in a large frying pan and fry the fish cakes in batches for 2mins on each side, until golden brown. Lift out and drain on kitchen paper, then serve with the sweet & sour cucumber sauce.

From Rick Stein's 'Fruits of the Sea'