Asian: Thai Fish Cakes 04 by Recipe Cottage

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	Thai Fish Cakes 04

		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.