Ingredients
- 500 g skinless firm fish fillet, chop (try greasy grouper or snapper)
- ½ cup chopped coriander
- 2 tbsps corn flour
- 1 egg
- 1 tbsp fish sauce
- 1 tbsp sweet chilli sauce
- 1 chilli padi, chop
- 2 stalks spring onions, slice finely (use the lower white portion only)
- 4 tbsps oil, for shallow frying
- Lime wedges, to serve
BEEF CURRY PUFFS
- 250 g minced beef
- 1 cooked potato, mashed 1 stalk spring onion, slice finely
- 1 tbsp red curry paste
- 2 tsps fish sauce
- 2 sheets frozen puff pastry, thaw
- 4 tbsps oil, for shallow frying
- Sweet chilli sauce, to serve
Steps
THAI FISH CAKES: In a food processor, combine all fish cakes ingredients except spring onion and oil. Pulse to combine.
Transfer mixture to a bowl. Add spring onions. Mix and shape quarter-cup amounts into patties.
Heat oil in a large frying pan over medium fire. Cook patties in 2 batches for 2 to 3 mins each side until golden. Drain on paper towels. Serve with lime wedges.
BEEF CURRY PUFFS: In a bowl, combine beef, potato, spring onion, curry paste and fish sauce. Mix well.
Using a 7-cm pastry cutter, cut nine circles from each puff pastry sheet. Place a heaped teaspoon of beef mixture in centre of each. Fold in half to make semi-circles, pressing edges together to seal.
Heat oil in a frying pan over high fire. When smoking hot, fry pastries in two batches for 2 to 3 mins each side until golden. Drain on paper towels. Serve warm with sweet chilli sauce.
Photo: Bauer/Rob Shaw