- 1 lb / 450 g skinned white fish fillets, cut into cubes
- 1 egg white
- 2 kaffir lime leaves, torn coarsely
- 1 tbsp. Thai green curry paste
- 55 g / 2 oz green beans, chopped finely
- 1 fresh red chili, seeded and chopped finely
- bunch of fresh cilantro, chopped
- vegetable or peanut oil for cooking
- 1 fresh red chili, seeded and sliced, to serve
- 4 oz / 115 g / generous 1/2 cup superfine sugar
- 2 fl oz / 50 ml / 1/4 cup white wine vinegar
- 1 small carrot, cut into thin sticks
- 2-inch / 5-cm piece cucumber, peeled, seeded, and cut into thin sticks
( Baking Conversion Table )
Put the fish into a food processor with the egg white, lime leaves, and curry paste, and process until smooth. Scrape the mixture into a bowl and stir in the green beans, red chili, and cilantro.
With dampened hands, shape the mixture into small patties, about 2 inches across. Place them on a large plate in a single layer and let chill for 30 minutes.
Meanwhile, make the dipping sauce. Put the sugar in a pan with 1-1/2 tablespoons water and the vinegar and heat gently, stirring until the sugar has dissolved. Add the carrot and cucumber, then remove from the heat and let cool.
Heat the oil in a skillet and cook the fish cakes, in batches, until golden brown on both sides. Drain on paper towels and keep warm while you cook the remaining batches. If desired, reheat the dipping sauce. Serve the fish cakes immediately with warm or cold dipping sauce, topped with the red chili slices.