Thai Fried Fish Cakes with Red Curry, Long Beans and Cucumber Relish

14 ingredients

11 steps

What you need

450 g (1 lb) firm white fish fillets, skinless and boneless, such as catfish or cod, chilled
2 tbsp Thai red curry paste
1 tbsp fish sauce
1 egg
60 g (2 oz) long beans, sliced into thin rounds, or use green beans
4 leaves kaffir lime leaves, central vein removed, cut into very fine threads
300 ml (1 1/4 cups) neutral oil, for shallow frying
60 ml (1/4 cup) rice vinegar
60 g (1/4 cup) granulated sugar
1/4 tsp salt
1/2 small cucumber, quartered lengthwise and thinly sliced
1 small shallot, thinly sliced
1 red chili, thinly sliced
2 tbsp roasted peanuts, coarsely crushed

Restated from the original video

1
Make the pickling liquid: put the vinegar, 60 ml (1/4 cup) water, sugar and salt in a small pan. Simmer, stirring, for 3-4 min until the sugar dissolves and the liquid turns slightly syrupy. Let it cool completely.
2
Put the cucumber, shallot and chili in a small bowl and set aside.
3
Cut the fish into chunks and pat dry with paper towels.
4
Process the fish with the curry paste and fish sauce in a food processor, pulsing for about 1 min, until it forms a coarse, sticky paste.
5
Add the egg and process for 20 seconds more, until the paste turns springy.
6
Fold in the beans and lime leaves by hand.
7
Pour oil into a wide frying pan to a depth of 1 cm (1/2 in) and heat to 175 °C (350 °F).
8
With wet hands, pat about 40 g (1 1/2 oz) of the paste into a disc 6 cm (2 1/2 in) wide and 1 cm (1/2 in) thick. Repeat to make about 15 cakes.
9
Fry in batches of 4 for about 2 min per side, until puffed and deep golden and firm all the way through. Drain on paper towels.
10
Pour the cooled liquid over the cucumber mixture and stir in the peanuts.
11
Serve the fish cakes warm with the cucumber mixture spooned alongside.

Imported from closetcooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.