Ingredients
1 lb catfish or sea bass fillets, diced
3/4 cup yard long or green beans, sliced into paper thin rounds
Seasoning paste
1 stalk lemongrass, trimmed and chopped
1 inch piece galangal, peeled and chopped
1 serrano chile, seeded and chopped
1 shallot, peeled and chopped
3 cloves garlic, peeled
2 tablespoons minced cilantro stem
2 kaffir lime leaves
1 tablespoon fish sauce
2 teaspoons lime juice
1 teaspoon sugar
1/2 teaspoon cornstarch
1 egg white, lightly beaten
Canola oil for frying |
Directions
Place the diced fish into a food processor bowl fitted with a steel blade. Process the fish until the fish just forms a paste, 10 seconds. Transfer the fish paste to a large bowl and fold the sliced beans into the fish paste. Refrigerate until ready to season.
With a food processor or blender, grind together the ingredients for the seasoning paste until a smooth paste forms. Pour in the fish sauce, lime juice and sugar and process until just combined. Add the seasoning mixture, cornstarch and egg white to the fish paste and gently fold together.
To fry the patties, heat 2 inches of canola oil in a wide skillet over high heat to 370°F on a deep-frying thermometer. Form fish patties by lightly wetting your hands with water. Take 2 tablespoons of fish paste and shape the mixture into a flat disk about 3 inches in diameter. Place them on a lightly oiled baking sheet. Once the oil is hot, slide 5 to 6 patties into the oil and deep-fry until golden brown on one side, 1 minute. Carefully turn the fish patty on the other side and fry until crisp and brown. Transfer the patties to a baking sheet double lined with paper towels. Serve warm with Nam pla, as a dipping sauce.
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