Serves:4
Preparation time:1 hour chiling
Cooking time:15 minutes
Thai Fish Cakes:
- 500g white fish fillets, diced
- 1 red onion, roughly chopped
- 2 tablespoons Chang's Fish Sauce
- 2 tablespoons red curry paste
- 1 tablespoon caster sugar
- 1 tablespoon lime juice
- 12 green beans, finely sliced
- ½ cup rice flour
- Freshly ground pepper
- Cooking oil for frying
Dipping Sauce:
- 1 tablespoon Chang's Original Oyster Sauce
- 1 tablespoon Chang's Fish Sauce
- 1 tablespoon caster sugar
- 1 teaspoon dried chilli flakes
- 2 fresh garlic cloves, minced
- ¼ cup crushed cashews or peanuts
- ¼ cup fresh lime juice
Method:
- To prepare the dipping sauce, add all ingredients to a jar and shake until well combined. Transfer to a bowl, cover and set aside.
- Place fish, red onion, fish sauce, curry paste, caster sugar and lime juice in a food processor and combine until paste-like.
- Transfer to a bowl and add the rice flour and finely sliced green beans. Combine well. Cover and refrigerate for 1 hour.
- With damp hands or using a spoon, create patties using a heaped tablespoon at a time, making them approximately 1cm thick.
- Add to a wide non-stick pan the oil and over medium heat place the patties. Cook 2 minutes each side or until golden brown. Repeat with remaining mixture adding more oil to pan if required.
- Serve with Dipping Sauce and garnish with fresh coriander leaves and wedges of lime.
