500g Ling (cut into small pieces)
1 egg (lightly beaten)
1/2 cup long beans (thinly sliced)
3 kaffir lime leaves (thinly sliced)
1 Birds eye chili (thinly sliced)
1 green onion (thinly sliced)
2 tablespoons coriander (chopped)
2 tablespoons Thai red curry paste
1 tablespoon fish sauce
1 tablespoon lime juice
Peanut oil for frying

Cucumber Dipping Sauce
1/4 cup water
2 tablespoons white vinegar
2 tablespoons sugar
1/2 cucumber (seeded and sliced)
1 Birds eye chili (thinly sliced)
1 green onion (thinly sliced)
1 tablespoon coriander (chopped)
1 tablespoon peanuts (roasted and finely chopped)

Red Curry Paste
10 dried red chilies (toasted)
1 kaffir lime (or lime, juice and zest)
4 tablespoons shallots (chopped)
3 tablespoons garlic (chopped)
2 tablespoons ginger, (chopped)
2 tablespoons lemongrass (peeled, lower 2 inches)
1 tablespoon coriander root
1 teaspoon white peppercorns (toasted and ground)
2 teaspoons coriander seeds (toasted and ground)
1 teaspoon cumin seeds (toasted and ground)
1 tablespoon shrimp paste


1. Mix everything for the cakes in a large bowl by hand until sticky
2. Form into small 3 inch diameter cakes
3. Fry in oil until golden brown on both sides

Dipping Sauce
1. Heat the water, vinegar and sugar in a sauce pan until the sugar dissolves
2. Allow the vinegar mixture to cool
3. Mix everything

Curry Paste
1. Soak the dried red chilies in the lime juice for 30 minutes
2. Mash everything with a mortar and pestle or puree everything in a food processor


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