Recipe - Thai Fish Cakes

2 pound Redfish fillets
1 Egg lightly beaten
2 tablespoon Chopped fresh coriander
2 teaspoon Caster (fine) sugar
3 One half ounce Green beans, finely cut or sliced up
Oil for frying
Red curry paste
1 small Red (Spanish) onion chopped
3 Cloves garlic crushed
2 tablespoon Chopped fresh lemon grass
2 teaspoon Chopped fresh coriander root
2 teaspoon Dried chilli flakes
1 teaspoon Grated lime rind
One half teaspoon Shrimp paste
3 teaspoon Paprika
One half teaspoon Turmeric
One half teaspoon Cumin seeds

Remove bones from fish. Blend or process fish, egg, coriander, sugar and
red curry paste until mixed and smooth.

Combine fix mixture and beans in bowl and mix well.

Roll 2 level tablespoons of fish mixture into a ball, then flatten
slightly. Repeat with remaining mixture.

Just before serving, deepfry fish cakes in hot oil until well browned and
cooked, drain on absorbent paper.

Serve with sweet chilli sauce if desired. Serves 6.

Red Curry Paste Blend or process all ingredients until smooth.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini