Thai Cod Fishcakes - Fishbox
Ingredients
12 oz cod (or pollock!)
2 oz green beans, finely sliced
1 egg
2 tbsp red curry paste
1½ tbps cornflour
1½ tbsp fish sauce
1 tbsp chopped coriander
1 tsp sugar
3 lime leaves, shredded
vegetable oil for frying
1 cucumber
4 shallots
4 tbsp rice vinegar
2 oz sugar
1 tbsp root ginger
4 tbsp water
½ tin coconut milk
About half as much water as coconut milk
½ lb jasmine rice
1 tbsp sugar
Method
Wash the rice then put it in a saucepan with the coconut milk, water and sugar. Bring to the boil then cover and simmer on a very low heat for 15-20 minutes.
Boil the water, vinegar and sugar till the sugar dissolves. Set aside to cool, then pour over the finely chopped cucumber, shallots and ginger.
Cut the fish into chunks. Steam about a third of it till almost cooked. Put the rest in a blender with the egg and curry paste and blend till smooth. Flake in the rest of the fish, stir in the fish sauce, sugar, cornflour, green beans, coriander and lime leaves. Mix and shape into 10-12 cakes. Heat the oil and deep fry the cakes in batches for about 4 minutes.
