- 500g redfish or gurnard
- 500g ling or lemonfish
- 1 red pepper
- 2 chillies
- 2 lemongrass stalks, white part only, finely chopped
- 1 large knob of ginger, peeled and chopped
- 3 cloves of garlic
- 1 bunch coriander
- 1 Tbsp soy sauce
- 2 egg whites
- splash of fish sauce
- ¼ cup coconut cream
- 250g finely chopped round beans
- sweet chilli sauce
Whiz chillies, lemongrass, ginger and garlic to a paste, add red pepper, soy and coriander. Set aside.
Whiz fish with a dash of salt, add seasoning mix, then egg whites. Add fish sauce and coconut milk. Place in a mixing bowl and beat in the chopped beans.
Fry teaspoonfuls in a little oil until golden on both sides, keep warm in a low oven Serve with sweet chilli sauce or cucumber sauce.
Julienne ½ a deseeded cucumber and add to a equal mixture of soy sauce, malt vinegar and brown sugar, add fresh chilli and fresh coriander to taste.