Ingredients
| FOR THE FISH CAKES | |
| 500g fish, roughly chopped | |
| 2 tablespoons red curry paste (or more if you’d like it spicier) | |
| 3 makrut (kaffir) lime leaves, stems removed and very finely shredded | |
| 1⁄2 cup coriander leaves and stems, roughly chopped | |
| pinch sugar | |
| 1 egg | |
| 2 tablespoons fish sauce | |
| vegetable oil for frying | |
| FOR THE GREEN BEAN SALAD | |
| 1 small shallot, thinly sliced | |
| 2 tablespoons dried shrimp (available at Asian supermarkets) | |
| 2 cloves garlic | |
| 1 dried bird’s eye chilli | |
| 2 tablespoons fish sauce | |
| 1 tablespoon lime juice | |
| 2-3 teaspoons palm sugar | |
| 1 tablespoon vegetable oil | |
| 500g green beans, trimmed | |
| 2 tablespoons chopped roasted peanuts |
These simple fish cakes are easy to pull together and most types of fish are suitable to use. The mix is soft so it does benefit from being made ahead and allowed to rest before frying. Adjust the curry paste as needed depending on how hot you like it. You could also use green curry paste here instead of red. Dried shrimp can be found in Asian supermarkets, and add both an umami hit and texture to dishes. Often they are pre-soaked before using. Once opened keep refrigerated in a jar.
Instructions
| 1. | FOR THE FISH CAKES |
| 2. | Combine all the ingredients except the oil in a food processor and blitz to a paste. |
| 3. | Allow to firm up in the fridge for at least 30 minutes before shaping into small patties (moisten your hands with water or oil so the mix doesn’t stick to your hands). |
| 4. | Fry over medium heat for 3-4 minutes on each side. |
| 5. | Serve with the green bean salad and rice. |
| 6. | FOR THE GREEN BEAN SALAD |
| 7. | Soak the sliced shallot in 1 cup of chilled water with 1⁄2 teaspoon salt for 30 minutes. |
| 8. | Drain well before using. |
| 9. | To make the dressing, pound together 1 tablespoon dried shrimp, the garlic and chilli. |
| 10. | Add the fish sauce, lime juice and palm sugar. |
| 11. | Heat the oil in a pan, add the green beans and fry for a minute with the remaining shrimp. |
| 12. | Add 1⁄4 cup water to the pan and cook for 2–3 minutes until very crisp and the water has disappeared. |
| 13. | Toss the beans with the dressing, adding the shallot and peanuts. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Ellen J Hemmings
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