Spicy fish cakes with zesty citrus sauce

Prep: 30 minutes Chill: 1 hour Cook: 4-6 minutes per batch Makes: 8 cakes, 4 first-course servings This Thai-inspired recipe is adapted from “The Flavour Principle” by Lucy Waverman and Beppi Crosariol. Use haddock, whiting, cod or any white firm-flesh fish (shrimp is another option) for these cakes, which may be deep-fried instead of pan-fried, if desired. The authors use this dish as a first course to an all-fish, all-Asian dinner menu, but you could serve it with a watercress salad for a light Lenten meal. pound skinless haddock fillets cup chopped green onions tablespoons each, chopped: lemon grass, cilantro tablespoons cornstarch tablespoon each: fish sauce, Thai red curry paste teaspoon grated lime zest teaspoon lime juice teaspoon granulated sugar egg cup thinly sliced long beans or green beans tablespoons oil Zesty citrus sauce, see recipe Cut fish into cubes. Place in a food processor or mini-chopper with green onions, lemon grass, cilantro, cornstarch, fish sauce, curry paste, lime zest and juice, sugar and egg. Pulse in short bursts until mixture is a smooth paste. Stir in long beans. Cover; refrigerate, 1 hour. Roll mixture into 8 balls, a little more than form a cake. Heat oil in a large skillet over medium-high heat. Fry cakes in batches until brown, 2-3 minutes per side. Add more oil to pan as needed. Drain cakes on paper towels. Nutrition information per serving: 192 calories, 9 g fat, 1 g saturated fat, 105 mg cholesterol, 7 g carbohydrates, 20 g protein, 815 mg sodium, 1 g fiber

Zesty citrus sauce

cup per ball. Press each ball flat to Sambal oelek chili paste may be found in Asian markets, specialty stores and some supermarkets. Combine in a bowl: cup water; 2 tablespoons each: chopped fresh mint, lime juice and lemon juice; 1 tablespoon plus 1 teaspoon brown sugar; 1 tablespoon fish sauce; 1 teaspoon each: grated lime zest, grated fresh ginger and sambal oelek chili paste. Let sit for 1 hour before serving.

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