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I like this recipe because it is extremely easy to make, economical, and unusual (at least to Westerners).
It is absolutely necessary to chill the fish ball before pan frying or the patties will fall apart while cooking.
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| Ingredients |
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| 1.5 ground white fish (hake, cod, and halibut are all good choices) |
| 2 Tbls. Thai or Vietnamese fish sauce |
| 2 Tbls. fresh cilantro, finely chopped |
| 1.5 Tbls. Thai red curry paste (available in small cans at Asian markets) |
| or substitute a few Tbls. mild to medium hot curry powder |
| 1 egg, lightly beaten |
| 1 teas. sugar |
| 1/2 cup green bean, cut into very thin, little round slices |
| peanut or vegetable oil for pan frying |
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| Preparation |
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| Use food processor to grind chunks of fish. (Do not over process and turn into a paste.) |
| Combine all ingredients. |
| Form into about 2 doz. small balls. |
| Refrigerate for half hour. |
| Flatten balls into patties. |
| Heat oil and fry about 2 minutes a side - use non-stick pan to reduce amount of oil needed - only turn once. |
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| Serve with Cucumber Relish |
| Other recipes |
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