Ingredients Jump to Instructions ↓

  1. 1kg skinless redfish fillets, coarsely chopped

  2. 70g (1/4 cup) red curry paste (Maesri brand)

  3. 1 egg white

  4. 1 bunch snake beans, ends trimmed, finely chopped

  5. 4 fresh kaffir lime leaves, centre vein removed, finely chopped

  6. 2 tbs vegetable oil Cucumber sauce

  7. 2 tbs caster sugar

  8. 60ml (1/4 cup) rice vinegar

  9. 1 tbs water

  10. 1 tbs fish sauce

  11. 1 Lebanese cucumber, halved lengthways, deseeded, finely chopped

  12. 1 fresh long red chilli, thinly sliced

Instructions Jump to Ingredients ↑

  1. Method Place fish, curry paste and egg white in the bowl of a food processor and process until almost smooth. Transfer to a medium bowl. Add beans and lime leaves, and stir until combined. Divide mixture into 16 equal portions. Use wet hands to shape portions into 4cm patties. Heat oil in a non-stick frying pan over medium heat. Add half the patties and cook for 2 minutes each side or until cooked through. Transfer to a plate lined with paper towel. Cover with foil to keep warm. Repeat with remaining patties, reheating pan between batches. To make the cucumber sauce, combine sugar and rice vinegar in a small bowl and stir until sugar dissolves. Add water, fish sauce, cucumber and chilli, and stir until combined. Arrange the patties on a serving platter and serve immediately with the cucumber sauce.


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