Fish Cakes With Chili Cucumber Sauce - cooking recipe

Ingredients

1/3 cup rice wine vinegar
1/4 cup sugar
1 small cucumber, seeded and finely chopped
1 None green onion, thinly sliced
1/2 None red chili pepper, seeded and finely chopped
1 1/3 lbs firm white fish fillets, coarsely chopped
1/2 tsp fish sauce
2 tbsp coarsely chopped cilantro
1/2 tbsp red curry paste
6 None green beans, thinly sliced
2 tbsp vegetable oil

Preparation

For the cucumber salsa, mix the vinegar and sugar in a small saucepan on medium heat. Cook 2 mins, stirring to dissolve the sugar. Transfer to a medium bowl. Add the cucumber, onion and chili pepper; mix well. Cool slightly. Cover with plastic wrap and refrigerate until ready to serve.
Place the fish, fish sauce, cilantro and curry paste in a food processor. Using pulse button, process until well combined. Add the green beans; pulse to combine. Using wet hands, shape tablespoons of mixture into balls; flatten slightly. Place on a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate 15 mins.
Heat oil in a large skillet on medium heat. Fry the fish patties in batches for 5 mins or until golden on both sides and cooked through. Serve with sauce.