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Ingredients
- 1 lb cod, or other mild firm whitefish fillets
- 2 tsp red curry paste
- 2 tsp fish sauce
- 1/8 cup cornstarch
- 1 large egg
- 4 tsp lime juice
- 1/2 jalapeno, seeded
- 2 scallions, minced
- 1/4 lb green beans, thinly sliced at an angle
- 1/3 cup cilantro
- 1/2 cup canola oil
Details
Servings 4
Preparation
Step 1
1. Preheat the oven to 375.
2. Place fish, curry, fish sauce, cornstarch, egg, lime juice, and jalapeno in the bowl of a food processor fitted with a metal blade. Process until well-combined. Place in a bowl; mix in scallions, green beans, and cilantro. COmbine well.
3. Heat oil in a large nonstick skillet. Shape fish into 8 (1/2" thick) patties. Pan-saute each cake about 2 minutes/side or until golden brown. Transfer to a baking sheet and bake 10 minutes, or until cakes are cooked through.
Notes: Yum! Easy and delicious - great way to use cod that doesn't taste terribly fishy. I wimped out and got nervous about the amount of red curry paste and cilantro and used only half of each. Next time I'd use ¾ or the whole amount - the whole amount of the curry paste and maybe half or ¾ of a jalapeno. Used cod, eggbeaters, and only about 2 tbsp of the canola oil instead of the whole amount, which was plenty. Also coated the cakes in panko before pan-frying. They didn't get very golden and fell apart a bit, but tasted just fine. Served with the Creamy Peanut Sauce from the same cookbook - a delicious duo!
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