Spicy fried fish cakes

Preparation for fish cake:

• 1

  (1)Cut the fish into small pieces, then grind it up in a food processor or pound it in a mortar and pestle until it’s a paste.

• 2

  (2)Transfer to a large mixing bowl, and add the rest of the ingredients (except the oil).

• 3

  (3)For spicier taste, add a bit more red curry paste. Using your hands, knead the mixture until sticky enough to form it into a disc about 2 inches wide and 1/2 inch thick.

• 4

  (4)Heat oil in a wok or frying pan at med/highheat. Add fishcakes and fry until golden brown on both sides.

• 5

  (5)Remove with a slotted spoon and drain on paper towels.

• 6

  (6)Serve warm with steamed jasmine rice, and a dish of cucumber relish which is to be spoonedover the fish cakes at the table.

Preparation for cucumber relish:

• 1

  (1)Cook vinegar and sugar in small saucepan over low heat until the sugar dissolves. Let cool.

• 2

  (2)In a small servingbowl put cucumbers, shallots and Thai chile.

• 3

  (3)Pour vinegar mixture over that, then top with roasted peanuts.