Equipment
* optional
Ingredients
Fish Paste
- 500 g firm white fish fillets, chilled, chopped roughly
- 50 g red curry paste
- 1 egg
- 15 ml fish sauce
- 5 g white sugar
- 5 kaffir lime leaves, very finely julienned
- 50 g snake beans or green beans, thinly sliced into rounds
Frying
- 1000 ml vegetable oil
Cucumber Relish (Ajad)
- 60 ml rice vinegar
- 50 g white sugar
- 2 g salt
- 100 g cucumber, diced small
- 1 shallot, sliced
- 1 red chili, sliced
Nutrition (per serving)
Method
Combine the chilled fish fillets, red curry paste, egg, fish sauce, and sugar in a food processor. Blend until the mixture becomes smooth, sticky, and gathers into a mass.
Transfer the paste to a mixing bowl. Add the julienned kaffir lime leaves and sliced beans. Mix by hand, picking up the paste and slapping it back into the bowl vigorously to develop springy texture.
To make the relish: In a small saucepan or microwave-safe bowl, dissolve the sugar and salt in the rice vinegar. Let it cool, then pour over the cucumber, shallots, and chili just before serving.
Heat the vegetable oil in a wok or deep fryer to 170°C (340°F). Wet your hands with water to prevent sticking, then shape the paste into flattened disks about 5cm wide and 1cm thick.
Carefully lower the cakes into the oil in batches. Fry until they puff up slightly and turn golden brown, ensuring an internal temperature of at least 74°C (165°F).
Remove the fish cakes with a slotted spoon and drain on wire racks or paper towels. Serve immediately with the cucumber relish.
Chef's Notes
- Keep ingredients icy cold. If the fish gets warm during processing, the emulsion will break and the texture will be grainy.
- Wet your hands with cold water continuously while shaping to prevent the sticky paste from adhering to your skin.
- The 'slapping' technique is non-negotiable for authentic texture. It mimics the traditional mortar and pestle pounding.
- Do not slice the beans too thick; they need to cook through in the short frying time to avoid being raw and grassy.
- For extra lift, you can add 1/4 teaspoon of baking powder to the mix, though traditional recipes rely on the egg and kneading.
Storage
Refrigerator: 3 days — Store in an airtight container. Reheat in an oven or air fryer to restore crispness.
Freezer: 1 month — Freeze raw shaped patties on a tray, then bag. Fry directly from frozen at a slightly lower temperature.
Reheating: Air fry at 180°C for 3-5 minutes or bake at 200°C for 5-8 minutes.
