See Also: Thai Fish Cakes with Green Beans(recipes)
Thai Green Curry of Prawn and Fish(recipes)
Green Thai kebabs and pad Thai noodles(recipes)
Crisp Fish Cakes(recipes)
Thai Chicken Cakes with a Sweet Chilli Dipping Sauce(recipes)
Thai Duck with Beans and Sprouts(recipes)
Dry-Cooked Green Beans(recipes)
Cashew Green Beans(recipes)
Green Beans Almandine(recipes)
Sauteed Green Beans(recipes)

Thai Fish Cakes with Green Beans (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



450g/1lb ling or coley fillets, skinned and cut into chunks1 tbsp Thai fish sauce1 tbsp red curry paste1 kaffir lime leaf or 1 strip or lime zest, shredded very finely1 tbsp chopped fresh coriander (leaves and stalks)1 egg1 tsp palm sugar or muscovado sugar½ tsp salt40g/1½oz French beans, sliced thinly into rounds150ml/5fl oz groundnut or sunflower oilFor the sweet and sour cucumber sauce:50ml/2fl oz white wine vinegar100g/4oz caster sugar1½tbsp water2 tsp Thai fish sauce50g/2oz cucumber, diced very finely25g/1oz carrot, diced very finely25g/1oz onion, chopped very finely2 red birdseye chillies, sliced thinly



Method



1. For the sauce, gently heat the vinegar, sugar and water in a small pan until the sugar has dissolved.2. Bring to the boil for 1 minute, then remove from the heat and leave to cool 3. Stir in the fish sauce, cucumber, carrot, onion and chillies. Pour into four small dipping saucers or ramekins and set aside.4. For the fish cakes, put the fish in a food processor with the fish sauce, curry paste, kaffir lime leaf or lime zest, chopped coriander, egg, sugar and salt. Process until smooth, then stir in the sliced green beans.5. Divide the mixture into 16 pieces. Roll each one into a ball and then flatten into a 6cm/2½in disc.6. Heat the oil in a large frying pan and fry the fish cakes in batches for 1 minute on each side, until golden brown. Lift out and drain on kitchen paper, then serve with the sweet and sour cucumber sauce.