FISHCAKES WITH HERB SALAD

SERVES 4 PREP 25 MINS COOK 10 MINS PER SERVE 1300kj COST $$$

500g redfish fillets, skin, bones removed 2 tbsp red curry paste 2 kaffir lime leaves, torn 2 green onions , sliced 1 tbsp fish sauce ¼ cup lime juice 3 snake beans, chopped finely 2 tbsp chopped coriander, plus 1 cup leaves extra 1 cup bean sprouts 1 cup basil leaves 2 long red chillies, cut into strips DIPPING SAUCE ⅓ cup lime juice ¼ cup fish sauce ¼ cup peanut oil 10cm stalk lemongrass, white part only, chopped finely 1 small red Thai chilli, seeds removed, chopped finely 1 tbsp coconut sugar 1 garlic clove, crushed

1 Cut fish into small pieces. Blend or process fish with paste, lime leaves, onion, sauce and 1 tbsp of the juice until mixture forms a smooth paste. Transfer fish mixture to a medium bowl and stir in beans and chopped coriander. Season. 2 DIPPING SAUCE Place ingredients in a jar. Shake well. 3 Shape ¼ cups fish mixture into 12 patties. Spray with oil. 4 Cook fishcakes in 2 batches, on a heated oiled grill plate (or barbecue) over high heat for 2 minutes, each side, or until cooked through. 5 Place sprouts, basil, chilli, extra coriander and remaining juice in a bowl and toss to combine. Serve fishcakes with salad and dipping sauce.