Ingredients
- 500 grams snapper, redfish or cod, skinned and boned
- 2 tablespoons red curry paste
- 2 fresh kaffer lime leaves, roughly torn
- 2 spring onions, roughly chopped
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 tablespoons coriander, finely chopped
- 3 snake beans (30g), finely sliced (substitute with found French beans if necessary)
- 2 small fresh red Thai chillies, finely chopped
- Oil for deep frying (preferably peanut)
Method
- Slice the fish into small pieces and the blend or process the curry paste, lime leaves, spring onions, fish sauce and lime juice until it forms a smooth paste.
- Transfer fish mixture into a medium sized bowl and add coriander, beans and chilli.
- Wet your hands and roll a heaped tablespoon of the mixture into a ball then flatten into a cake shape; repeat with remaining mixture.
- Heat oil in a wok or large saucepan and deep fry cakes in batches, until they reach a golden red colour
- Drain on kitchen paper and serve with cucumber dipping sauce.
