HOUSE OF ASIA
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Fish cutlets with red curry
These Thai-flavored fish patties are a dish that will appeal to fish lovers and those who love exotic flavors. Depending on the amount of curry paste, they will become just the right amount of spiciness, and the crunchy kaffir lime leaves will delight not only adults.
Ingredients
Cutlets:
- 1 fillet of white fish (preferably cod)
- 0,5 beaten eggs
- 4 green beans
- 2 fresh kaffir lime leaves
- 0,5 – 1 teaspoon of red curry paste
- salt
- frying oil
SOS:
- 0,5 peeled cucumber
- 0,5 red onion
- half a chili pepper
- fresh coriander
- 2 tablespoons of water
- 1 tablespoon coconut sugar
- pinch of salt
- 1 teaspoon of rice vinegar
- a tablespoon of chopped peanuts
A method of preparing
Cutlets
- Finely chop the fish (well squeezed out of water).
- Add curry paste and beaten egg.
- Finely chop the beans and kaffir lime leaves (without the stem from the center of the leaves) and add them to the fish mixture.
- Salt the mixture and form small balls, then crush them into flat patties.
- Place the cutlets in a heated pan with about 1 cm of oil and fry on both sides for about 4 minutes.
- Place the cutlets on a paper towel to absorb excess fat.
For decoration and crunch, you can deep fry kaffir lime leaves.
Break
- Combine water and sugar and heat until the sugar dissolves. Add the vinegar and remove from heat.
- Finely chop the cucumber, onion and chili.
- Mix all ingredients together. Finally, add the chopped peanuts and cilantro.
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