Ingredients

  • Fish cakes
  • 700g white fish fillets (such as whiting or John dory), skinned, boned and roughly chopped
  • 80g red curry paste
  • 1 egg
  • 1 tablespoon fish sauce
  • 1 teaspoon white sugar
  • 4 kaffir lime leaves, finely shredded
  • ½ cup snake beans (or green beans), finely sliced
  • Coconut oil for pan frying the cakes
  • Dipping sauce
  • 6 long red chilies, seeded and roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1 coriander root, roughly chopped
  • 1 tablespoon shaved palm sugar
  • 125 ml lime juice
  • 1½ tablespoons fish sauce

Method

  1. Place the fish, curry paste, egg, fish sauce and sugar in a food processor and blend for around 3 minutes or until the mixture becomes smooth and sticky (this helps the cakes hold together).
  2. Scoop into a bowl and stir in the lime leaves and snake beans.
  3. Roll the mixture into 18 even-sized balls.
  4. Flatten each ball into a disc and place onto the BBQ and cook for 2-3 minutes on each side.

Dipping sauce

  1. Using a mortar and pestle pound the chillies, garlic and coriander root into a fine paste.
  2. Add the palm sugar and combine.
  3. Add the limejuice a little at a time until the ingredients are well incorporated, then add the fish sauce.
  4. The consistency should be like a wet salsa.
  5. Taste for a balance of sweet, sour and salty flavors, adjusting if required.

Serve the fish cakes with the red dipping sauce