Baked Thai Fish Cakes

• 2.5 oz firm white fish, chopped
• 1 lb raw shrimp, peeled, chopped
• 1/4 cup coconut milk
• 2 tbsp fresh cilantro leaves, plus extra, to serve
• 2 tbsp red curry paste
• 1 tbsp brown sugar
• 2 tsp sesame oil
• 1 tsp fish sauce
• None None Mixed Pickles
• 2 tbsp white vinegar
• 2 tbsp granulated sugar
• 1 None carrot, peeled into ribbons
• 1 None Persian cucumber, peeled into ribbons
• None None lime wedges, to serve

1. Preheat oven to 350u0b0F. Lightly coat a 12-cup muffin pan with oil.
2. Combine 1/2 the fish, 1/2 the shrimp, coconut milk, cilantro, curry paste, sugar, sesame oil and fish sauce in a food processor. Process until almost smooth. Transfer to a large bowl and mix in remaining fish and shrimp. Distribute between muffin recesses, smooth surfaces and bake for 10-15 mins, until cooked through.
3. Meanwhile, to make the pickles, combine vinegar and sugar in a small saucepan. Stir over low heat until sugar dissolves. Pour over carrot and cucumber. Chill until ready to serve.
4. Serve fish cakes, hot or cold, with mixed pickles, lime wedges and extra cilantro leaves.

firm white fish, shrimp, coconut milk, cilantro, red curry, brown sugar, sesame oil, fish sauce, pickles, white vinegar, sugar, carrot, cucumber, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/24740 (may not work)