Thai fish cakes (Tawd Mun Pla )

I use cod, pollack or hake and get great results. Typically served as an appetizer with cucumber relish in Thai restaurants, I serve them as a main course with a sweet roasted red chili sauce, jasmine rice and cucumber salad.

For the fish cakes

• 1 lb. cod, pollack or hake fillet skinned and cut in cubes
• 2 T sweet chili sauce
• 2 sriracha sauce.
• 2 T fish sauce
• 1 T lime juice
• 4 scallions sliced very thin
• 6 T cilantro chopped ( save 2 T for garnish)
• 2 T red curry paste
• 1 t brown sugar
• 3 kafirr lime leaves fine slice ( chiffonade)
• 4 T snake or green beans sliced thin
• Egg whites from 1 large of two small eggs
• Flour for dredging
• Peanut or vegetable oil
• Lime wedges

Roasted sweet red chili sauce

• 1/4 cup sweet chili sauce
• 2 T roasted red chili paste
• 1 T fish sauce
• 1 T rice vinegar
• 1 T lime juice

Pulse-chop all ingredients except beans, scallions and lime leaves in food processor. Transfer to mixing bowl and stir in the beans, scallions and leaves. Refrigerate for 1/2 hour.

Heat oil for deep frying in wok or skillet over medium heat. Smack and stir batter with wooden spoon (to fluff it up and aerate). Wet your hands and form small cakes (uniform thickness but uneven shapes are O.K.) and dredge in flour. Fry cakes for about 2 minutes per side until golden brown and cooked through. Drain on paper towel, then serve topped with sauce (or on side). Sprinkle with remaining cilantro. Garnish with lime wedges