450 g of white fish fillets, consistent, thornless flesh
3 tablespoons of rice flour, or cornmeal
1 spoonful of fish sauce
1 egg, Smoothie
1/2 Cup (15 g) fresh coriander leaves
3 teaspoons of red curry paste
1-2 teaspoons chopped red chilli, Optional
100 g green beans, in julienne
2 spring onions, fine lyanes
1/2 Cup (125 ml) olive oil; to fry
base sauce to dip, or bottled sweet chili sauce
Whisk the fish in a crusher during 20 seconds or until a step. Add rice flour, fish sauce, beaten egg, coriander leaves, curry paste and chillies (If you want it spicy). Beat everything again so it mixes well. Pass the mixture to a large fountain, add the green beans and spring onions; remove well.
Wet your hands and make flat cakes with 2 tablespoons of mixture for each.
Heat oil in a thick-bottomed frying pan over medium heat. Fry the cakes in batches of 4 until they doubly on both sides. Drain them over paper napkins and serve them right away, accompanied by some dipping sauce.
Curry pastas made with fresh ingredients will give this dish the best flavor.
Recipes easy to https://recetasdecocinafaciles.NET /