Spicy Fish Cakes with Green Beans and Wild Lime Leaves from Quick & Easy Thai by Nancie McDermott

Name: Spicy Fish Cakes with Green Beans and Wild Lime Leaves from Quick & Easy Thai by Nancie McDermott
Ingredients: Tangy Cucumber Pickles; 1 pound firm fish fillets, such as tilapia, catfish, rockfish, snapper, black bass, or salmon; 1 egg; 3 to 4 raw green beans, very thinly sliced crosswise (about ¼ cup), or 2 green onions, very thinly sliced crosswise; ½ teaspoon salt; ½ teaspoon sugar; 1 tablespoon fish sauce; 8 wild lime leaves, very thinly sliced crosswise or minced; 3 tablespoons vegetable oil; 2 tablespoons red curry paste

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This is a quintessentially Thai dish, traditionally consisting of very small, very chewy patties, deep-fried to a dark reddish brown. I like them that way but I also love them like this, plump and ...

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Ingredients

Tangy Cucumber Pickles
1 pound firm fish fillets, such as tilapia, catfish, rockfish, snapper, black bass, or salmon
1 egg
3 to 4 raw green beans, very thinly sliced crosswise (about ¼ cup), or 2 green onions, very thinly sliced crosswise
½ teaspoon salt
½ teaspoon sugar
1 tablespoon fish sauce
8 wild lime leaves, very thinly sliced crosswise or minced
3 tablespoons vegetable oil
2 tablespoons red curry paste