Ingredients
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 in a nice large mortar and pestle. 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.



Recipe kindly supplied by
Importfood.com