* 200 g cod fillet * 200 g squid * 2 tsp sugar * 1 Tbsp fish sauce * 60 g green beans cut into fine dice * ½ a beaten egg * vegetable oil for deep frying * for the curry paste: * 10 to 15 red chillies dried, soaked in water until soft * ½ tsp coriander seeds, dry roasted in a pan for 2-3 minutes * 2 sterns of lemongrass * 6 garlic cloves, peeled * 60 g shallots, sliced * 3 Tbsp ginger, sliced * lemon or lime zest * 2 tsp salt * 2 tsp pepper * 1 food processor * 1 plastic container for the chilli paste * 1 bowl * 1 pan for frying * 1 plate with kitchen paper * 1 plate for serving * 1 slotted spoon
Step 1: Make the red curry paste Use the food processor to blend together all the ingredients for the red curry paste. Then add some salt and pepper. Put it into a plastic container. You can freeze what you don't use. Step 2: Process the fish Put the cod and squid in the food processor and blend until you have a smooth paste. Step 3: Mix in the ingredients Add 1 tablespoon of curry paste, the fish sauce and the sugar to the fish mixture and blend well. Then transfer the mixture to a bowl. Step 4: Add the other ingredients Put the chopped beans and the egg into the bowl with the fish mixture and combine well. Step 5: Shape the fish cakes Using about 50g of mixture for each fish cake, roll it into balls and then flatten into discs about 5mm thick. Step 6: Cook Deep fry the fish cakes in vegetable oil heated to about 180ºc for about 3 minutes. Step 7: Drain Remove the fish cakes from the oil and drain them on kitchen paper. Step 8: Serve the fish cakes Place on a serving dish with lemon for garnish.