| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Grains |
Thai |
Thai, Seafood |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Redfish fillets |
| 1 |
|
Egg lightly beaten |
| 2 |
tb |
Chopped fresh coriander |
| 2 |
ts |
Caster (fine) sugar |
| 3 1/2 |
oz |
Green beans, finely sliced |
|
|
Oil for frying |
|
|
Red curry paste |
| 1 |
sm |
Red (Spanish) onion chopped |
| 3 |
|
Cloves garlic crushed |
| 2 |
tb |
Chopped fresh lemon grass |
| 2 |
ts |
Chopped fresh coriander root |
| 2 |
ts |
Dried chilli flakes |
| 1 |
ts |
Grated lime rind |
| 1/2 |
ts |
Shrimp paste |
| 3 |
ts |
Paprika |
| 1/2 |
ts |
Turmeric |
| 1/2 |
ts |
Cumin seeds |
INSTRUCTIONS
Remove bones from fish. Blend or process fish, egg, coriander, sugar and
red curry paste until mixed and smooth.
Combine fix mixture and beans in bowl and mix well.
Roll 2 level tablespoons of fish mixture into a ball, then flatten
slightly. Repeat with remaining mixture.
Just before serving, deep-fry fish cakes in hot oil until well browned and
cooked, drain on absorbent paper.
Serve with sweet chilli sauce if desired. Serves 6.
Red Curry Paste Blend or process all ingredients until smooth.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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