Thai Cooking - some popular recipes

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