Ingredients

Red curry paste

1 red onion (100g), chopped

3 clove garlic, crushed

2 tablespoon chopped fresh lemon grass

3 teaspoon chopped fresh coriander root

2 teaspoon dried chilli flakes

1 teaspoon galangal powder

1 teaspoon grated lime rind

1/2 teaspoon shrimp paste

1 dried kaffir lime leaf

3 teaspoon paprika

1/2 teaspoon ground turmeric

1/2 teaspoon cumin seeds

3 teaspoon oil

1 kilogram redfish fillets

1 egg

2 teaspoon chopped fresh coriander leaves

2 teaspoon sugar

100 gram green beans, thinly sliced

oil for deep-frying

Method

1.To make red curry paste, blend or process all ingredients until smooth.

2.Blend or process fish, egg, coriander, sugar and ⅓ cup of red curry paste until well combined and smooth. Reserve remaining red curry paste for another use.

3.Combine fish mixture and beans in bowl; mix well.

4.Roll 2 level tablespoons of mixture into a ball, flatten slightly; repeat with remaining mixture.

5.Deep-fry fish cakes in hot oil until well browned and cooked; drain on absorbent paper.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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