Ingredients
- 1 pound white fish fillets skinless and boneless, cut into chunks
- 3 tablespoons Thai red curry paste
- 1 teaspoon sugar
- 2 1/2 teaspoons fish sauce
- 1 tablespoon lime juice
- 1 large egg
- 2 teaspoons fresh cilantro leaves chopped, plus more for garnish
- 5 tablespoons rice flour
- 6 green beans finely sliced, optional
- 1/4 cup vegetable oil for frying; use more as needed
- Sweet chili sauce for serving
- Lime wedges for serving
Instructions
- Place the fish, Thai red curry paste, sugar, fish sauce, lime juice, egg, and chopped cilantro leaves in a food processor. Process until you get a smooth, even paste.
- Transfer the fish paste to a mixing bowl. Stir in the rice flour and the finely sliced green beans until they are well combined.
- Using a wet spoon or your wet hands, scoop about 1/4 cup of the mixture and gently form into patties about 1/2 inch thick.
- Heat the vegetable oil in a nonstick skillet over medium heat. Fry the patties in batches for about 2 minutes on each side or until they become deep golden brown. Remove the patties onto a paper towel-lined plate to drain excess oil.
- Plate the hot fish cakes and serve them with sweet chili sauce. Garnish with extra cilantro leaves and lime wedges on the side.
