Ingredients
The following ingredients have 4 Servings
- 15 ounces white fish ((can be a combination of sea bass, cod, halibut etc))
- 2 egg yolks
- 3 tbsp thai red curry paste
- 1/3 cup finely chopped raw green beans
- 2 tbsp chopped cilantro
- 1 tsp grated lime zest
- 1 1/2 tbsp olive oil
- 1/2 red Thai chili (finely chopped )
- 1 tbsp fish sauce
- 2 tbsp white wine vinegar
- 1/2 tbsp chopped cilantro
- 1/2 tbsp chopped mint
- 1/2 tbsp honey* ((swap the honey with 1 tbsp apple juice for Whole30))
- 1 clove garlic ((crushed))
- 1 tsp lime juice
Instruction
- In a food processor combine the fish, egg yolk and curry paste and blend for 4 minutes it becomes paste consistency.
- Transfer the blended fish to a bowl and stir in the chopped green beans, cilantro and lime zest.
- Heat the oil in a large non stick skillet on medium high heat. Form the mixture into 1 1/2 tbsp sized balls, place them in the skillet and then flatten the balls gently with your fingers into a patty shape.
- Working in batches, cook the fish cakes for 3 minutes per side until golden and crispy on both sides and then transfer to a plate while you cook the remaining fish cakes.
- In a bowl combine the dipping sauce ingredients and stir until well combine.
- Serve the fish cakes with dipping sauce on the side for dipping.