Fish Cake

🔥 Prep

• Finely chop the 300 g white fish fillet into small pieces.
• Measure out 2 tbsp red curry paste.
• Beat 1 pcs egg in a bowl.
• Trim and cut the 50 g green beans into 2‑cm pieces.
• Tear or finely slice 2 tsp kaffir lime leaves.
• Measure out 1 tsp sugar and 1 tsp fish sauce.
• Have 1 cup oil ready for frying.

🔥 Cook

• 1. In a mixing bowl, combine the chopped fish, egg, red curry paste, sugar, fish sauce, and kaffir lime leaves; mix until well incorporated.
• 2. Fold in the green bean pieces.
• 3. Heat the 1 cup oil in a deep skillet or wok over medium‑high heat until it reaches about 180 °C (or a small bread cube sizzles).
• 4. Scoop tablespoon‑sized portions of the mixture and gently drop them into the hot oil.
• 5. Fry the fish cakes for 3‑4 minutes per side, turning once, until they are golden brown and cooked through.
• 6. Adjust heat to medium if the oil starts to smoke, maintaining a steady fry.
• 7. Remove the cooked fish cakes with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
• 8. Let them rest for 2 minutes before serving.

🔥 Serve

• Arrange the fish cakes on a serving platter and garnish with extra torn kaffir lime leaves.
• Serve with sweet chili sauce or a lime‑wedge dip on the side.
• Pair with steamed jasmine rice or a fresh cucumber salad.