Served as main course. Non-vegetarian dish.

Thai

2 lb Red-fish Fillets

1 Egg lightly beaten

2 Tablespoon Chopped fresh Coriander

2 teaspoon Caster (fine) Sugar

3 1/2 oz Green Beans, finely sliced

Oil for frying

Red Curry paste

1 Red (Spanish) Onion chopped

3 Cloves Garlic crushed

2 Tablespoon Chopped fresh Lemon Grass

2 teaspoon Chopped fresh Coriander Root

2 teaspoon Dried Chili flakes

1 teaspoon Grated Lime rind

1/2 teaspoon Shrimp paste

3 teaspoon Paprika

1/2 teaspoon Turmeric

1/2 teaspoon Cumin Seeds

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 chili sauce if desired.

Serves: 6

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