Red Thai Fish Cakes

• 2 pounds redfish fillets
• 1 each eggs lightly beaten
• 2 tablespoons coriander fresh, chopped
• 2 teaspoons sugar, superfine
• 3 1/2 ounces green beans finely sliced
• 1 x vegetable oil for frying
• 1 x red curry paste
• 1 small red onion chopped
• 3 cloves garlic peeled and minced
• 2 tablespoons lemongrass fresh, chopped
• 2 teaspoons coriander root fresh, chopped
• 2 teaspoons red pepper flakes dried
• 1 teaspoon lime zest grated
• 1/2 teaspoon shrimp paste
• 3 teaspoons paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin seeds

1. Remove bones from fish.
2. Blend or process fish, egg, coriander, sugar and red curry paste until mixed and smooth.
3. Combine fish mixture and beans in bowl and mix well.
4. Roll 2 level tablespoons of fish mixture into a ball, then flatten slightly.
5. Repeat with remaining mixture.
6. Just before serving, deep-fry fish cakes in hot oil until well browned and cooked, drain on absorbent paper.
7. Serve with sweet chilli sauce if desired.

redfish fillets, eggs, coriander fresh, sugar, green beans, vegetable oil, red curry, red onion, garlic, lemongrass fresh, coriander root, red pepper, lime zest, shrimp paste, paprika, turmeric, cumin seeds

Taken from recipeland.com/recipe/v/red-thai-fish-cakes-39939 (may not work)