Recipe

Red curry fish cakes

  • 1 hr cooking
  • Makes 25 Item
  • Print
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Ingredients

Red curry paste
  • 1 red onion (100g), chopped
  • 3 clove garlic, crushed
  • 2 tablespoon chopped fresh lemon grass
  • 3 teaspoon chopped fresh coriander root
  • 2 teaspoon dried chilli flakes
  • 1 teaspoon galangal powder
  • 1 teaspoon grated lime rind
  • 1/2 teaspoon shrimp paste
  • 1 dried kaffir lime leaf
  • 3 teaspoon paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon cumin seeds
  • 3 teaspoon oil
Red curry fish cakes
  • 1 kilogram redfish fillets
  • 1 egg
  • 2 teaspoon chopped fresh coriander leaves
  • 2 teaspoon sugar
  • 100 gram green beans, thinly sliced
  • oil for deep-frying

Method

Red curry fish cakes
  • 1
    To make red curry paste, blend or process all ingredients until smooth.
  • 2
    Blend or process fish, egg, coriander, sugar and ⅓ cup of red curry paste until well combined and smooth. Reserve remaining red curry paste for another use.
  • 3
    Combine fish mixture and beans in bowl; mix well.
  • 4
    Roll 2 level tablespoons of mixture into a ball, flatten slightly; repeat with remaining mixture.
  • 5
    Deep-fry fish cakes in hot oil until well browned and cooked; drain on absorbent paper.

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