This version is from Keith Floyd’s ” Floyd on Oz”.
Ingredients
- 1 lb white fish fillets skinned and cut into chunks
- 1 blade lemon grass outer leaves discarded, bruised and roughly chopped
- 1 plump garlic clove peeled and roughly chopped
- 1/2 inch ginger peeled and roughly chopped
- 1 red chilli pepper deseeded and chopped
- 1 tbsp fresh coriander leaves chopped
- 1 tsp red curry paste
- 2 tbsps thick coconut milk
- 1 tbsp fish sauce
- 2 lime leaves roughly chopped
- black pepper
- 1 red pepper finely chopped
- Oil for frying
- white wine vinegar
- 4 oz fine green beans
- chopped fresh coriander to garnish
Servings:
Instructions
- Put everything apart from the red pepper, vinegar and green beans into a food processor and blend for about 15 seconds. Tip into a bowl and add the red pepper.
- Form the mixture into fish cakes. Heat oil in a pan to a depth of about 1/4 inch. Fry the fishcakes lightly for about 3 minutes on each side until golden brown. Lift out and keep warm.
- Add a dash of vinegar to the remaining oil then add the green beans. Fry very quickly then tip over the fish cakes. Garnish with plently of chopped fresh coriander leaves to serve.
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