Fish Cakes With Sweet Chili Dipping Sauce

• 1 lb boneless skinless fish fillets, cut into small chunks
• 2 tbsp Thai red curry paste
• 2 None fresh kaffir lime leaves, torn
• 2 None green onions, coarsely chopped
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 2 tbsp finely chopped fresh cilantro
• 1 oz green beans, finely chopped
• 2 None fresh red Thai chili peppers, finely chopped
• None None Peanut oil, for deep-frying
• None None FOR THE SWEET CHILI DIPPING SAUCE
• 1/4 cup white vinegar
• 1 tsp hoisin sauce
• 1 None fresh red Thai chili pepper, finely chopped
• 1/2 cup firmly brown sugar

1. Blend or process fish with curry paste, lime leaves, green onions, fish sauce and lime juice until mixture forms a smooth paste. Stir in cilantro, green beans and chili peppers
2. Divide mixture into 16 portions. Roll each portion into a ball, then flatten into a cake shape.
3. For the sweet chili dipping sauce, combine all ingredients and 1/2 cup water in small saucepan on medium heat. Stir until sugar is dissolved. Bring to a boil on high heat. Reduce heat to low; simmer for 5 mins, or until thickened slightly.
4. Just before serving, heat oil in wok or large saucepan on medium-high heat. Deep-fry fish cakes in batches until browned and cooked through. Drain on paper towels. Serve fish cakes with sweet chili dipping sauce.

fish, red curry, fresh kaffir lime, green onions, fish sauce, lime juice, fresh cilantro, green beans, fresh red thai chili peppers, peanut oil, sweet chili dipping sauce, white vinegar, hoisin sauce, fresh red thai chili pepper, brown sugar

Taken from recipes-plus.com/api/v2.0/recipes/31458 (may not work)