Chilli Sauce
2 Dessertspoons oil
2 Cloves garlic; crushed
3 Red chillies; finely chopped
4 Salad onions
2 ts Muscavado sugar
2 ts Nam pla
50 ml Water; (2fl oz)
Juice and zest of 1 lime
3 tb Coriander; roughly chopped
25 g Cucumber; finely chopped
; (1oz)
FISH CAKES
400 g Cod; (skinned, boned and
; roughly chopped)
1 tb Nam pla
1 tb Red curry paste
50 g Valor beans; finely chopped
; (2oz)
1 ts Muscavado sugar
2 tb Coriander; chopped
Grated zest and juice of 1
-lime
1 md Size egg
1/2 ts Salt
100 ml Vegetable oil; (3 1/2fl oz)
For sauce, heat the oil in a pan and fry the garlic, chilli and salad
onions.
Add the sugar, nam pla and water and simmer for 2 minutes.
When cool, add the lime, coriander and cucumber.
Place the cod, nam pla, curry paste, beans, sugar, coriander and lime in a
food processor and process until the fish is reduced to a thick paste.
Remove from the processor and mix with the egg and salt. Form into flat
patties 4cm (2 inches) in diameter.
Heat a frying pan with oil and fry the fish cakes 1 1/2 minutes each side.
Serve immediately with the chilli sauce.
Yields
4 servings