Preparation Time 15 minutes
Cooking Time 2 minutes per batch
Serves 6-8 as an appetiser
600g white fish fillets, such as red fish fillets or snapper
2 tablespoons Thai red curry paste
2 tablespoons fish sauce
2 teaspoons white sugar
1 egg white
2 kaffir lime leaves, thinly sliced
80g green beans, finely sliced
1 Lebanese cucumber
Peanut oil for deep frying
1/2 cup (110g) sugar
1/3 cup (80ml) white vinegar
1 tablespoon fish sauce
1 long red chilli, finely chopped
1/4 cup chopped coriander
1 To make the dipping sauce, combine sugar, vinegar and 2 tablespoons cold water into a small saucepan. Stir over medium high heat until sugar has dissolved; increase heat and bring to the boil. Stir in fish sauce, chilli and coriander and cool completely.
2 Assemble the food processor using the variable slicer. Thinly slice carrots and cucumber. Sprinkle with salt and allow to sit for 10 minutes. Rinse and pat dry.
3 Assemble the processing bowl using the Quad blade. Cut fish into large cubes and place into the processing bowl along with curry paste, fish sauce, sugar and egg white. Place lid on bowl. Pulse until ingredients are combined.
4 Carefully remove Quad blade and mix through finely shredded kaffir lime leaves and sliced green beans.
5 Heat oil in a deep fryer or wok.
6 Drop tablespoonful amounts in the hot oil in batches and cook for 1-2 minutes on each side or until fish cakes are golden brown. Remove and drain on paper towel. Repeat with remaining fish cakes and serve with dipping sauce, cucumber and carrot and lime wedges.
The Carousel thanks Food Thinkers for this recipe.