Red curry fish patties with cucumber sauce

Red curry fish patties with cucumber sauce

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Try these fish patties with a Thai-style twist. Dont forget the cucumber dipping sauce!

The ingredient of Red curry fish patties with cucumber sauce

  1. 1kg skinless redfish fillets, coarsely chopped
  2. 70g (1/4 cup) red curry paste
  3. 1 egg white
  4. 1 bunch snake beans, ends trimmed, finely chopped
  5. 4 fresh kaffir lime leaves, centre vein removed, finely chopped
  6. 2 tablespoons vegetable oil
  7. 2 tablespoons caster sugar
  8. 60ml (1/4 cup) rice vinegar
  9. 1 tablespoon water
  10. 1 tablespoon fish sauce
  11. 1 Lebanese cucumber, halved lengthways, deseeded, finely chopped
  12. 1 fresh long red chilli, thinly sliced

The instruction how to make Red curry fish patties with cucumber sauce

  1. Place fish, curry paste and egg white in the bowl of a food processor and process until almost smooth. Transfer to a medium bowl. Add beans and lime leaves, and stir until combined. Divide mixture into 16 equal portions. Use wet hands to shape portions into 4cm patties.
  2. Heat oil in a non-stick frying pan over medium heat. Add half the patties and cook for 2 minutes each side or until cooked through. Transfer to a plate lined with paper towel. Cover with foil to keep warm. Repeat with remaining patties, reheating pan between batches.
  3. To make the cucumber sauce, combine sugar and rice vinegar in a small bowl and stir until sugar dissolves. Add water, fish sauce, cucumber and chilli, and stir until combined.
  4. Arrange the patties on a serving platter and serve immediately with the cucumber sauce.

Nutritions of Red curry fish patties with cucumber sauce

calories: 135.513 calories
calories: 2 grams fat
calories: 0.5 grams saturated fat
calories: 5.5 grams carbohydrates
calories:
calories:
calories: 33 grams protein
calories:
calories:
calories: https://schema.org
calories: NutritionInformation

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