This recipe was inspired by taking a fish cake recipe from the Fresh Thai cookbook of Oi Cheepchaiissara, and slightly modifying it. And then adding my dipping sauce using two store bought sauces: a Fusion Sauce by Forbidden City called Thai Nut Splash mixed with Aroma Chef's Thai Sweet Chili Sauce and a splash of fresh squeezed lime juice. Delicious!



Fish Cake Ingredients

• 1lb of white fish fillet, skinned cleaned and roughly chopped
• 1 Tbsp fish sauce
• 1 1/2 Tbsp cornstarch
• 2 Tbsp red curry paste
• 1 egg
• 2 oz green beans
• sunflower oil for frying
• sliced cucumbers for garnish

Sauce

• 1/4 cup Thai Nut Splash fusion sauce
• 1/8 cup Thai Sweet Chili Sauce
• juice of 1/4 quarter lime, fresh squeezed

1. Place the chopped fish into a food processor or blender and mince fish
2. Add fish sauce, corn starch, red curry paste and egg, blending until smooth
3. Place mixture into a bowl and add green beans
4. Using your hands make as many thin flat patties as you can.about 2 to 2 1/2 inches in diameter
5. In a large skillet, heat up 3 Tbsp sunflower oil. Lower temperature to medium high and gently fry fishcakes, turning over when golden brown to cook both sides (about 2-3 minutes per side).
6. If cooking in batches, add a little sunflower oil per batch

Plating the Dish
1. Place fish cakes on a platter. You can place bean sprouts or chives on the bottom if you want to dress up your plate.
2. On top of each fish cake, place a sliced cucumber. Add a dollop of the sauce on top of each cucumber
3. Serve remaining sauce in a bowl on the side