Serves 4
FISH CAKES:
Ingredients:
¼ x 250g pkt dried rice vermicelli noodles
450g firm white fish, skinned and chopped roughly
1 tablespoon fish sauce
1 tablespoon red curry paste
1 kaffir lime leaf, shredded finely
2 tablespoon fresh coriander, chopped
1 tablespoon mint leaves
1 egg, lightly beaten
40g green beans, chopped finely
vegetable oil for frying
Method:
Prepare noodles as per packet instruction
Put fish, fish sauce, curry paste, lime leaf, coriander, mint and egg in the bowl of a food processor. Process until just smooth. Scrape into a bowl and stir in the green beans and roughly chopped noodles. Set aside and make the dipping sauce.
Pour enough oil into a frying pan to just cover the base and heat. Divide the fish mixture into 16 balls. Flatten balls into patties and fry in the hot oil for 1 – 2 minutes each side until golden. Drain on kitchen paper. Serve hot with dipping sauce.
DIPPING SAUCE:
Ingredients:
½ Lebanese cucumber, seeded, sliced thinly
¼ cup palm sugar
½ cup water
¼ cup white vinegar
1 kaffir lime leaf, shredded finely
2 teaspoon finely grated fresh ginger
½ teaspoon salt
1 small red chilli, sliced thinly
2 spring onions, green top, sliced thinly
2 teaspoon chopped, fresh coriander
Method:
Place the cucumber in a heatproof serving bowl.
Combine sugar, water, vinegar, ginger and salt in a small saucepan, stir over heat without boiling until the sugar has dissolved; pour over cucumber.
Sprinkle with chilli, onion and coriander, refrigerate, covered until chilled.
