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  • 1 lb / 500g white fish fillets , skinless and pin boned, cut into chunks 
  • 3 tbsp red curry paste
  • 1 tbsp cilantro/coriander leaves , chopped
  • 1 tbsp fish sauce (or soy sauce)
  • 1 tbsp lime juice
  • 1 egg
  • 1/4 cup (40g) rice flour (or cornstarch / corn flour)
  • 6 green beans , finely sliced 
  • 4 – 6 tbsp oil (vegetable, canola, sun flower)


  • Sweet chilli sauce
  • Cilantro/coriander leaves
  • Lime wedges


  • Place fish, red curry paste, cilantro/coriander, fish sauce, lime and egg in a food processor. Whizz until the fish is minced and it looks like a paste.
  • Transfer to a bowl and stir through rice flour and green beans until flour is all incorporated.
  • Measure 1/4 cup of mixture , form 1cm / 2/5″ thick patties.
  • Heat enough oil in skillet over medium high heat to cover the base (4 tbsp or so)
  • Place in oil, cook 2 minutes until deep golden brown, then turn and cook the other side for 2 minutes. Transfer to paper towel lined plate.
  • Repeat with remaining mixture, adding more oil into the skillet if required.
  • Serve with Sweet Chilli Sauce, garnished with cilantro/coriander leaves and lime wedges on the side.