Curried Fish Cakes
- ¼ cup chopped shallots
- ¼ cup chopped garlic
- ¼ cup chopped lemongrass, inner portion only
- 1 tablespoon chopped ginger
- ½ teaspoon peppercorns
- 1 teaspoon grated lime peel
- 1 tablespoon shrimp paste
- 5–10 dried chilies, seeded, soaked, and shredded
- ½ tablespoon salt
- 1 pound boneless whitefish steak, minced
- 1 egg, beaten
- ½ pound French beans, trimmed and finely chopped
- Vegetable oil for frying
Instructions:
Whitefish is used so that the lemongrass and ginger aren't overpowered by the fish.
- Place the shallots, garlic, lemongrass, ginger, peppercorns, lime peel, shrimp paste, chilies, and salt in a food processor or blender and process to form a smooth paste.
- Add the fish to the food processor and pulse until well combined with the spice paste. Add the beaten egg and combine once more. Transfer the fish mixture to a large mixing bowl and stir in the green beans.
- Using approximately 1 tablespoon of fish mixture, form a flat, round cake; repeat until all of the mixture is used.
- Heat approximately to ¼ inch of vegetable oil to 350 degrees over medium-high heat in a skillet or deep fryer; fry the fish cakes until golden.
- Serve with your favorite dipping sauce.