Asian-Style Fish Baguettes - cooking recipe

Ingredients

1 lb firm white frozen fish fillets, thawed
2 tbsp Thai red curry paste
2 tsp fish sauce
1 None egg
1 tsp finely grated lime peel
None None Vegetable oil, for shallow frying
1 large baguette, ends trimmed
1/3 cup mayonnaise
2 None carrots, cut into lengthwise ribbons with vegetable peeler
4 None green onions, cut into long thin strips
1/2 cup cilantro leaves
2 tbsp soy sauce

Preparation

Place fish, curry paste, fish sauce, egg and lime peel in a food processor; process until well combined. Shape mixture into 16 balls. Flatten into patties.
Pour oil into a heavy-bottomed skillet to reach a depth of 1 inch. Heat on medium-high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Shallow-fry patties, in batches, for about 2 mins each side, or until golden and cooked through. Using a slotted spoon, transfer patties to paper towel.
Cut bread into 4 equal portions. Split each portion. Spread inside of bread with mayonnaise. Fill each piece with about 3 patties. Top with carrot, onion and cilantro. Drizzle with combined sauces. Serve.