Conference turris::cooks

1823.0. "Thai appetizer" by JACKAL::CARROLL () Thu Jun 15 1989 12:09

		THAI FRIED FISH with CUCUMBER SAUCE


	1 Lb. haddock filet, skin removed
	2 Tbls. red curry paste
	3/4 Lb.green beans, ends removed and
	finely diced
	2 dried lemon leaves, finely sheredded
	3 Tbls. fish sauce (nam pla)
	Vegetable oil for frying


	Cut the fish into large pieces.

	Place in a food processor and grind into
	a paste.

	Transfer to a large bowl.

	Add the curry paste, green beans, lemon leaves,
	and fish sauce.

	Using your hands mix well and form into 2 in. cakes,
	flatten slightly.

	Heat the oil in a wok, deep skillet, or deep frier.

	Palce 3 or 4 cakes into the oil and fry until golden
	brown.  Approx. 5 min.

	Remove with slotted spoon and place on paper towels
	to drain.

	Continue frying the remaining cakes as above adding
	more oil if necessary.


			CUCUMBER SAUCE


	2 Tbls. clear rice vinegar
	3 Tbls. sugar
	1/2 Tsp. salt
	2 Cups finely diced cucumbers with seeds and skin
	1/4 Cup coarsely ground peanuts
	1 Tsp. Cayenne pepper


	Mix the vinegar, sugar, and salt until sugar and
	salt are dissolved.

	Add the Cucumber, peanuts and pepper.

	Toss lightly to combine.

	Pour into serving bowl.

	Use as a condiment with the fish.

    
    See also note 1131. The two recipes for the fish patties are similar
    (this one is a little hotter, a little saltier and omits the egg
    'binder').
    
    The dipping sauce recipes are quite different though...
    
    /. Ian .\