Classic Thai Fish Cake
Cook Time 20 minutes
500g snapper, cut into small pieces
125g ocean trout, cut into small pieces
3 snake beans
3 lime leaves
1 tbsp rice flour
1 tbsp red curry paste
2 tbsp fish sauce
Place the white fish into the blender and blend to a paste. Put the blended white fish into a mixing bowl and then separately blend the pink fish. Place the pink fish also into the mixing bowl and add the finely chopped snake beans, finely shredded lime leaf, curry paste, egg, rice flour and fish sauce.
Once all in the bowl pick the mixture up in your hands and beat against the side of the bowl till it gets sticky.
Shape with 2 spoons and fry in hot oil (180°C) till golden brown.