Name: Red curry fish cakes
Cook time: 60 min
Total time: 60 min
Ingredients: Red curry paste; 1 red onion (100g), chopped; 3 clove garlic, crushed; 2 tablespoon chopped fresh lemon grass; 3 teaspoon chopped fresh coriander root; 2 teaspoon dried chilli flakes; 1 teaspoon galangal powder; 1 teaspoon grated lime rind; 1/2 teaspoon shrimp paste; 1 dried kaffir lime leaf; 3 teaspoon paprika; 1/2 teaspoon ground turmeric; 1/2 teaspoon cumin seeds; 3 teaspoon oil; 1 kilogram redfish fillets; 1 egg; 2 teaspoon chopped fresh coriander leaves; 2 teaspoon sugar; 100 gram green beans, thinly sliced; oil for deep-frying

Ingredients

Red curry paste

1 red onion (100g), chopped

3 clove garlic, crushed

2 tablespoon chopped fresh lemon grass

3 teaspoon chopped fresh coriander root

2 teaspoon dried chilli flakes

1 teaspoon galangal powder

1 teaspoon grated lime rind

1/2 teaspoon shrimp paste

1 dried kaffir lime leaf

3 teaspoon paprika

1/2 teaspoon ground turmeric

1/2 teaspoon cumin seeds

3 teaspoon oil

1 kilogram redfish fillets

1 egg

2 teaspoon chopped fresh coriander leaves

2 teaspoon sugar

100 gram green beans, thinly sliced

oil for deep-frying

Method

1.To make red curry paste, blend or process all ingredients until smooth.

2.Blend or process fish, egg, coriander, sugar and ⅓ cup of red curry paste until well combined and smooth. Reserve remaining red curry paste for another use.

3.Combine fish mixture and beans in bowl; mix well.

4.Roll 2 level tablespoons of mixture into a ball, flatten slightly; repeat with remaining mixture.

5.Deep-fry fish cakes in hot oil until well browned and cooked; drain on absorbent paper.

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Ingredients

Method

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