Fish Cakes With Sweet Chili Dipping Sauce - cooking recipe

Ingredients

1 lb boneless skinless fish fillets, cut into small chunks
2 tbsp Thai red curry paste
2 None fresh kaffir lime leaves, torn
2 None green onions, coarsely chopped
1 tbsp fish sauce
1 tbsp lime juice
2 tbsp finely chopped fresh cilantro
1 oz green beans, finely chopped
2 None fresh red Thai chili peppers, finely chopped
None None Peanut oil, for deep-frying
None None FOR THE SWEET CHILI DIPPING SAUCE
1/4 cup white vinegar
1 tsp hoisin sauce
1 None fresh red Thai chili pepper, finely chopped
1/2 cup firmly brown sugar

Preparation

Blend or process fish with curry paste, lime leaves, green onions, fish sauce and lime juice until mixture forms a smooth paste. Stir in cilantro, green beans and chili peppers
Divide mixture into 16 portions. Roll each portion into a ball, then flatten into a cake shape.
For the sweet chili dipping sauce, combine all ingredients and 1/2 cup water in small saucepan on medium heat. Stir until sugar is dissolved. Bring to a boil on high heat. Reduce heat to low; simmer for 5 mins, or until thickened slightly.
Just before serving, heat oil in wok or large saucepan on medium-high heat. Deep-fry fish cakes in batches until browned and cooked through. Drain on paper towels. Serve fish cakes with sweet chili dipping sauce.