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Red curry fish patties with cucumber sauce
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Savor Thai-inspired fish patties with refreshing cucumber dip.
Ingredients:
  • 1kg skinless redfish fillets, coarsely chopped
  • 70g (1/4 cup) red curry paste
  • 1 egg white
  • 1 bunch snake beans, ends trimmed, finely chopped
  • 4 fresh makrut lime leaves, centre vein removed, finely chopped
  • 36.80 gm vegetable oil
  • 40.00 gm caster sugar
  • 60ml (1/4 cup) rice vinegar
  • 20.00 gm water
  • 24.40 gm fish sauce
  • 1 Lebanese cucumber, halved lengthways, deseeded, finely chopped
  • 1 fresh long red chilli, thinly sliced
Instructions:
  • Combine fish, curry paste, and egg white in a food processor until almost smooth. Transfer to a bowl, add beans and lime leaves, and mix well. Shape mixture into 16 4cm patties using wet hands.
  • - Heat oil in a non-stick frying pan over medium heat. - Cook half of the patties for 2 minutes on each side until cooked through. Transfer to a plate lined with paper towel and cover with foil to keep warm. - Repeat with the rest of the patties, ensuring to reheat the pan between batches.
  • In a small bowl, whisk together sugar and rice vinegar until sugar dissolves. Mix in water, fish sauce, cucumber, and chilli until well combined to make the cucumber sauce.
  • Place the patties elegantly on a platter and serve promptly with the refreshing cucumber sauce.

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