| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Grains, Vegetables |
Thai |
Thai, Fish |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Minced fish |
| 1 |
ts |
Salt |
| 1/2 |
c |
Red curry paste |
| 1 |
|
Egg |
| 1 |
tb |
Nam pla |
| 1 |
c |
Finely chopped green bean |
| 2 |
|
Basil leaves, finely chopped |
|
|
Vegetable oil |
| 1 |
c |
English cucumber, cut in fourths & sliced |
| 3 |
|
Shallots, sliced thinly |
| 1 |
|
Red hot chile pepper, sliced |
| 2 |
tb |
Sugar |
| 1 |
tb |
Vinegar |
| 1 |
ts |
Salt |
| 1/2 |
c |
Hot water |
INSTRUCTIONS
FISH
CUCUMBER SALAD
Fish: in food processor mix to a past the fish, salt, curry paste, egg and
nam pla. Form paste into balls with hand. Fold in green bean and basil.
Flatten each piece into 2 inch circles. Heat oil over medium heat. Fry fish
until light golden in color. Dry on paper towel. Serve with cucumber
salad. Salad: in a serving bowl, arrange cucumber, shallot and chile in
layers. Mix sugar, vinegar and salt. Add hot water; stir until sugar
dissolves. Pour over cucumber mixture.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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