Thai Fish Cakes
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Very easy to make and an unusual dish, at least to Westerners.
It is absolutely necessary to chill the fish ball before pan-frying or the patties will fall apart while cooking.
INGREDIENTS
1-1/2 pounds white fish (hake, cod, and halibut are good choices)
2 tablespoons Thai or Vietnamese fish sauce
2 tablespoons fresh cilantro, finely chopped
1-1/2 tablespoons Thai red curry paste*
1 egg, lightly beaten
1 teaspoon sugar
1/2 cup green bean, cut into very thin, little round slices
Peanut or vegetable oil, for pan-fryingUsing a food processor grind fish into chunks. Do not over process and turn into a paste.
Combine all ingredients. Form into about 2 dozen small balls. Refrigerate for at least 1/2 hour.
Flatten balls gently into patties.
Heat oil and fry about 2 minutes per side, turn only once.
Serve with Cucumber Relish
*NOTE - Thai red curry paste is available at most larger supermarkets or at Asian markets. If you cannot find it, substitute a few tablespoons of mild to medium hot curry powder.