Ingredients
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12 ounces white fish fillets, without skin (such as cod or haddock)
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1 tablespoon Thai fish sauce
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2 teaspoons red curry paste
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1 egg white
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3 tablespoons chopped fresh cilantro
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salt and pepper (to taste)
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1 small red chile
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1 tablespoon light soy sauce
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1 tablespoon packed brown sugar
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1 tablespoon lime juice (fresh)
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4 dried kaffir lime leaves, crumbled (find in Asian supermarkets)
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vegetable oil, for pan-frying
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1 tablespoon lime juice (fresh)
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1 garlic clove, crushed
Instructions
- Put the fish fillet in a food processor with the fish sauce, curry paste, lime juice, garlic, kaffir lime leaves, salt & pepper, and egg white and process until a smooth paste forms.
- Stir in the cilantro and quickly process again until mixed. Divide the mixture into 8-10 pieces and roll into balls, then flatten to make round patties and set aside.
- For the dip, halve and seed the chili, then chop finely. Place in a small pan with the remaining ingredients and heat gently, stirring constantly, until well blended. Adjust the seasoning to taste.
- Pan-fry the fish cakes in batches for 3-4 minutes per side until golden brown. Drain on paper towels and serve hot on a bed of green salad leaves with the chili-flavored peanut dip.