Thai Fish Cakes With Cucumber Dipping Sauce | Allyson Gofton

Ingredients

• 500 grams firm or medium-textured fish fillets
• 1 stalk lemon grass, white part only, roughly chopped
• 1 clove garlic, crushed and peeled
• 1 tsp grated fresh root ginger
• 1 tblsp red curry paste
• 1 tblsp chopped fresh coriander leaves
• 2 tblsp coconut cream
• 2 lime or lemon leaves
• 1 tblsp fish sauce
• 2 mint leaves
• 2 tblsp clarified butter for pan-frying
• 1 red chilli, deseeded
• 2 tblsp white wine or rice vinegar
• 2 tblsp water
• ¼ cup grated cucumber
• ¼ tsp salt