Name: Fish cakes
Cook time: 40 min
Total time: 40 min
Ingredients: 500 gram redfish fillets, skinned, boned; 2 tablespoon thai red curry paste; 2 fresh kaffir lime leaves, torn; 2 green onions, coarsely chopped; 1 tablespoon fish sauce; 1 tablespoon lime juice; 2 tablespoon finely chopped fresh coriander; 3 (30g) snake beans, finely chopped; 2 fresh red thai chillies, finely chopped; peanut oil, for deep-frying; Sweet chilli dipping sauce; 1/2 cup (125ml) water; 1/4 cup (60ml) white vinegar; 1 teaspoon hoisin sauce; 1 fresh red thai chilli, finely chopped; 1/2 cup (100g) firmly packed brown sugar

Ingredients

500 gram redfish fillets, skinned, boned

2 tablespoon thai red curry paste

2 fresh kaffir lime leaves, torn

2 green onions, coarsely chopped

1 tablespoon fish sauce

1 tablespoon lime juice

2 tablespoon finely chopped fresh coriander

3 (30g) snake beans, finely chopped

2 fresh red thai chillies, finely chopped

peanut oil, for deep-frying

Sweet chilli dipping sauce

1/2 cup (125ml) water

1/4 cup (60ml) white vinegar

1 teaspoon hoisin sauce

1 fresh red thai chilli, finely chopped

1/2 cup (100g) firmly packed brown sugar

Method

1.Cut fish into small pieces. Blend or process fish with curry paste, lime leaves, onion, sauce and juice until mixture forms a smooth paste. Combine fish mixture in a medium bowl with coriander, beans and chilli.

2.Divide mixture into 16 portions. Roll each portion into a ball, then flatten into a cake shape.

3.To make sweet chilli dipping sauce, combine ingredients in small saucepan and stir over heat until sugar is dissolved. Bring to a boil; simmer uncovered for about 5 minutes or until thickened slightly.

4.Just before serving, heat oil in wok or large saucepan. In batches, deep-fry fish cakes until browned and cooked through. Drain on absorbent paper. Serve fish cakes with sweet chilli dipping sauce.

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