These fish cakes are a typical street snack food in Thailand. They are usually made with kaffir lime leaves which have a distinctly pungent flavor but can be difficult to find in some grocery stores. You can substitute for lime zest as I did in this recipe but for a more authentically Thai flavor use the kaffir lime leaves….just remove the spines and finely slice the leaves.
1 lb. whitefish fillets, finely ground in food processor
1 tbls. roasted chili paste or red curry paste
1 tbls. fish sauce
1 tbls. cornstarch
½ tsp salt
2 oz. green beans thinly sliced
2 tbls. lime zest or 4 kaffir lime leaves, spines removed and leaves finely sliced
Peanut Oil
Dipping Sauce
¼ cup high-quality fish sauce
2 tbls. lime juice
1 tsp. coconut sugar
1 tsp. shredded carrot
2 tbls. diced cucumber
1 serrano pepper, thinly sliced
fresh cilantro
In a bowl, combine the fish, chile paste or curry paste, fish sauce, cornstarch, salt, green beans and lime. Thoroughly mix with hands for 1 minute. Moisten hands with water and divide mixture into 20 balls. Flatten each into a patty about 2” in diameter and ½” thick.
Preheat frying pan over med-high heat. Add peanut oil to depth of 1” and heat to 375° on a deep-frying thermometer. Slip a few patties into the hot oil and fry on the first side until golden brown, about 2 minutes. Turn them over and fry on the second side until golden, about 2 minutes longer. Using a slotted spatula or tongs, transfer to paper towels and drain.
Arrange the cakes on a platter and serve with dipping sauce.
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