Thai Fish Cakes



1pound (400 grams) white fish fillet , cut into 1-inch
2.6 ounces red curry paste
2 large egg whites
1 tablespoon fish sauce
1 tablespoon sugar
Vegetable oil for frying
Lime wedges for serving

Dipping sauce
1/2 cup Thai sweet chili sauce
1 cup seeded cucumber , chopped
2 tablespoons roasted peanuts , chopped
2 tablespoons cilantro , minced
1 teaspoon fish sauce

Source from the awesome recipe blog



Fish cake:
* Combine the fish, curry paste, egg whites, fish sauce, and sugar in a food processor. Pulse a few times, to mix until it forms a smooth, thick, and sticky paste, 2 minutes or so. Once finished, poke the fish paste with a spoon. It should be firm, elastic, and springy. Transfer the fish paste into a big bowl.
* Fold the green beans into the paste using a spatula.
* Heat 1/2-inch oil in a small deep pot over medium heat until hot
* Work on the fish cakes in batches. Use a cookie scoop to transfer a ball of 2 tablespoons of fish paste onto an oiled spatula. Then use the back of another spatula or a large spoon to flatten the ball into a 1/4-inch (1/2-cm) thick disc. Gently slide the fish cake into the pan. Fry until the bottom side turns golden, about 30 to 40 seconds.
Flip and cook the other side until golden. The whole process should take about 1 minute.

* Mix all the sauce ingredients in a small bowl right before serving.
* Serve the hot fish cake with dipping sauce as an appetizer, or serve them on top of rice or noodles as a main. Enjoy!