Thai fish cakes

Ingredients (serves 4)

• 500g skinless redfish fillets, bones removed, roughly chopped
• 2 tablespoons red curry paste
• 2 tablespoons fish sauce
• 1 egg
• 1 teaspoon white sugar
• 4 snake beans, trimmed, chopped
• 3 kaffir lime leaves, spine removed, finely shredded
• vegetable oil, for deep-frying

• Dipping sauce

• 1/4 cup white vinegar
• 1/3 cup white sugar
• 1/2 Lebanese cucumber, deseeded, finely chopped
• 1 long red chilli, deseeded, finely chopped
• 2 teaspoons fish sauce
• 2 tablespoons roasted peanuts, finely chopped

• Method

  1. Make dipping sauce: Combine 1/2 cup cold water, vinegar and sugar in a small saucepan over low heat. Cooking, stirring, for 4 minutes or until sugar is dissolved. Bring to a simmer. Cook for 5 minutes or until slightly syrupy. Remove from heat. Add cucumber, chilli, fish sauce and peanuts. Stir to combine. Set aside to cool.
  2. Grease and line a large baking tray. Place fish, curry paste, fish sauce, egg and sugar in a food processor. Process until well combined. Transfer to a bowl. Add beans and kaffir lime. Stir to combine.
  3. Using 2 tablespoons of mixture at a time, shape mixture into sixteen 2cm-thick patties. Place on prepared tray. Cover and refrigerate for 1 hour, if time permits.
  4. One-third fill a wok with oil. Heat over medium heat until hot. Cook fish cakes, in batches, turning, for 5 minutes or until golden and cooked through. Serve with dipping sauce.