Thai Fish Cakes With Hot Peanut Dip - cooking recipe

Ingredients

THAI FISH CAKES
12 ounces white fish fillets, without skin (such as cod or haddock)
1 tablespoon Thai fish sauce
2 teaspoons red curry paste
1 tablespoon lime juice (fresh)
1 garlic clove, crushed
4 dried kaffir lime leaves, crumbled (find in Asian supermarkets)
1 egg white
3 tablespoons chopped fresh cilantro
salt and pepper (to taste)
vegetable oil, for pan-frying
PEANUT DIP
1 small red chile
1 tablespoon light soy sauce
1 tablespoon lime juice (fresh)
1 tablespoon packed brown sugar
3 tablespoons chunky peanut butter
4 tablespoons coconut milk (unsweetened)

Preparation

Put the fish fillet in a food processor with the fish sauce, curry paste, lime juice, garlic, kaffir lime leaves, salt & pepper, and egg white and process until a smooth paste forms.
Stir in the cilantro and quickly process again until mixed. Divide the mixture into 8-10 pieces and roll into balls, then flatten to make round patties and set aside.
For the dip, halve and seed the chili, then chop finely. Place in a small pan with the remaining ingredients and heat gently, stirring constantly, until well blended. Adjust the seasoning to taste.
Pan-fry the fish cakes in batches for 3-4 minutes per side until golden brown. Drain on paper towels and serve hot on a bed of green salad leaves with the chili-flavored peanut dip.