Thai Fishcakes with a Peanut Sauce

This was inspired by Chrissy Teigen’s recipe with a couple little changes i’ve made. You can make the peanut sauce spicy but since I have 2 children that would whine if I did that I chose to not do that. This is a pretty quick dinner that makes it look like you really tried. LOL

INGREDIENTS:

For the Peanut Sauce:

1/2 Cup Full-Fat Coconut Milk (make sure you shake it up)

1/2 Cup Chunky Peanut Butter

1 teaspoon finely grated lime zest

Juice of 2 medium limes

2 teaspoons soy sauce

2 teaspoons fish sauce

5 teaspoons light brown sugar

OPTIONAL IF YOU WANT TO ADD SPICE: 2 teaspoons finely minced fresh hot chile

For the Fishcakes:

1 LB Tilapia (any white fish would work)

Finely grated zest of 1/2 lime

1 Tablespoon Thai Red Curry Paste

1 Teaspoon kosher salt

3 cloves minced garlic

1/2 medium onion chopped

1/2 small jalapeño (optional)

1 egg

6 Tablespoons cornstarch

6 Green beans and very thinly sliced

Instructions for Peanut Sauce:

In a small saucepan, combine the coconut milk, peanut butter, lime zest, lime juice, soy sauce, fish sauce & brown sugar (add chile if you want). Melt, stirring, over medium heat. Remove from the heat, transfer to a bowl and let cool.

Making of the Fishcakes:

In a food processor, combine the fish, lime zest, curry paste, salt, garlic, onion, jalapeño, egg and cornstarch and pulse until everything is finely minced, about 20-30 pulses. Open the processor and sprinkle in the green beans and pulse about 5 more times to mix everything in evenly.

Use wet hands (i use gloves), form 3-4 tablespoons of the fishcake mixture into a ball and flatten it to about 1/4 inch thickness. Form the rest of the cakes this way and place on a sheet of parchment paper.

In a large skillet, heat about a 1/4 inch vegetable oil over medium-high heat until simmering hot but not smoking. Working in batches, arrange as many cakes as you can fit comfortably in the skillet and fry until golden, 3-5 minutes per side.

After cooking, remove and drain on paper towels. Serve the fishcakes with the sauce.