500g white fish fillets , skinless and pin boned, cut into chunks
3 tbsp red curry paste
1 tbsp coriander leaves , chopped
1 tsp miso paste
1 tbsp lime juice
1 egg
(40g) rice flour
6 shallots, finely sliced
2 green beans
4 - 6 tbsp vegetable oil
Chanchan street sauce or sweet chilli sauce
Coriander leaves
Lime wedges
Place fish, red curry paste, coriander, lime and egg in a food processor or a bowl and bind together or whizz until the fish is minced and it looks like a paste.
Transfer to a bowl and stir through rice flour and shallots , green beans until flour is all incorporated.
Measure 1 large table spoon of mixture (You can use an ice cream scoop)
Form 1cm / 2/5" thick patties.
Heat enough oil in skillet over medium high heat to cover the base (4 tbsp or so)
Place in oil, cook 2 minutes until deep golden brown, then turn and cook the other side for 2 minutes. Transfer to paper towel lined plate.
Serve with Sweet Chilli Sauce, garnished with coriander leaves and lime wedges on the side. Add a side Fried Rice or even just plain jasmine rice to make a meal!
