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Thai Fish Cakes


From Rick Stein's Fruits of the Sea

450g/1lb ling or coley fillets, skinned and cut into chunks

1 tbsp Thai fish sauce

1 tbsp red curry paste

1 kaffir lime leaf or 1 strip of lime zest, very finely shredded

1 tbsp chopped fresh coriander (leaves and stalks)

1 egg

1 tsp palm sugar or muscovado sugar

½ tsp salt

40g/1½oz French beans, thinly sliced into rounds

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150ml/5fl oz groundnut or sunflower oil For the sweet and sour cucumber sauce 50ml/2fl oz white wine vinegar

100g/4oz caster sugar

1½ tbsp water

2 tsps Thai fish sauce

50g/2oz cucumber, very finely diced

25g/1oz carrot, very finely diced

25g/1oz onion, very finely chopped

2 red bird's eye chillies, thinly sliced

1 For the sweet and sour cucumber sauce, gently heat the vinegar, sugar and water in a small pan until the sugar has dissolved.

2 Bring to the boil for one 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 one minute on each side, until golden brown. Lift out and drain on kitchen paper.

Serve the fish cakes with the sweet and sour cucumber sauce.

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