| Ingredients
|
14 oz grated cod flesh
7 oz green string beans, thinly cut
3 dried chilis, soaked in water to soften
1 tablespoon shallots, thinly sliced
1 tablespoon shredded coriander roots
1 tablespoon stalk lemongrass, thinly cut
1/2 tablespoon shredded lime rind
1/2 tablespoon shredded galanga
2 tablespoons salt and ground pepper (1 tablespoon each)
5 kaffir lime leaves, finely shredded
vegetable oil for deep frying
fish sauce
cucumbers, pineapple, tomatoes for garnishing
Method
- Finely pound
together the chilis, shallots, coriander roots, lemongrass, lime rind,
galangal, salt and ground pepper.
- Add the fish and
continue to pound until sticky, then remove.
- Transfer the
pounded mixture to a large bowl, mix with beans and kaffir lime leaves,
adding the fish sauce.
- Knead the mixture
until sticky enough to be able to roll into balls. Roll the mixture into
balls, then flatten out each ball into a disk about 1/2 inch thick.
- Heat oil in a wok,
add the fishcakes and deep-fry on each side over a moderate heat until
golden.
- Lift out with a
skimmer. Drain the fishcakes on paper towels.
- Transfer to a
serving plate, garnishing with cucumbers, pineapple and tomatoes.
- Serve with a
separate small dish consisting of sweet chili sauce mixed with thinly
sliced cucumber wedges and crushed peanuts
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