Thai fish cakes
1/2 lb firm white fish fillet
3 oz fresh string beans, finely chopped
1 onion, finely chopped
1 stalk lemon grass, very finely sliced
1 tbsp cilantro, finely chopped
1 or 2 finely minced asian bird chiles or serranos
1-2 tbsp fish sauce
2 tbsp cornstarch
1/4 tsp sugar
oil for frying
Mince the fish. Combine it with the string beans, onion, lemon
grass, cilantro, chiles, fish sauce, slightly beaten egg, cornstarch
and sugar. Blend well.
Shape fish mixture into patties 2" in diameter, 1/2" thick. Preheat
oil to 350 degrees F. Fry just a few at a time until golden brown.
Drain on paper towels, and serve with Cucumber Sauce.
5 tbsp sugar
1 cup boiling water
1/2 cup white vinegar
1 tsp sea salt
3-5 asian bird peppers or 2-3 serranos, pref. red, finely chopped
3 shallots, finely chopped
Thinly slice cucumber, arrange in bowl; peeling is optional.
Dissolve sugar in the boiling water. Stir in vinegar and salt.
Pour this sauce over cucumber. Sprinkle with the chopped chiles
and shallots. Chill. Garnish with sprigs of cilantro, if you like
it, right before serving.