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Thai Fish Cakes
Makes a dozen

500g white flesh fish fillets, deboned
2 teaspoons Thai red curry paste
pinch of salt
1 tablespoon fish sauce
3 snake or green beans, thinly sliced
1 tablespoon coarsely chopped coriander leaves
corn, vegetable or peanut oil

Cut the fish into 2cm (3/4") cubes and blend in a food processor
until it becomes a paste. Then add the fish sauce, paste and salt
and blend for about 30 seconds. Transfer it to a bowl and mix the
beans and coriander in thoroughly with a wooden spoon. Dip your
hands in cold water first to prevent the mixture sticking, then
take a small amount of mixture and make flattish fish cakes about
5cm (2") diameter and 2.5cm (1") thick. To cook, shallow fry them
in a fry pan by heating the oil and frying them on both sides for
about 2 minutes each, turning only once. Drain them on kitchen
paper. Serve with cucumber dipping sauce.

Cucumber Dipping Sauce

80mL water
60mL white vinegar
60g sugar
1 teaspoon salt
1 cucumber
1 shallot or small onion, thinly sliced
1 small red chilli, seeds removed and chopped finely
1/2 tablespoon fish sauce
4 stalks fresh coriander, finely sliced
2 tablespoons very finely diced carrots
1 tablespoon chopped roasted peanuts
1 tablespoon chopped coriander leaves

Over a medium heat, in a small saucepan, bring to boil the water,
vinegar, sugar and salt. Remove from heat and cool. Peel and slice
the cucumber in half along its length then slice thinly. Place in
a bowl and add the shallot or onion, chilli, fish sauce, coriander
stalks and carrots and mix. Add the cooled vinegar mix. Garnish
with chopped peanuts and coriander leaves just prior to serving
with the fish cakes.


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