Fish cakes a treat with curry, citrus tastes

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.

Spicy Fish Cakes With Zesty Citrus Sauce

1 pound skinless haddock filets

¼ cup chopped green onions

2 tablespoons chopped lemon grass

2 tablespoons chopped fresh cilantro

2 tablespoons cornstarch

1 tablespoon fish sauce

1 tablespoon Thai red curry paste

1 ½ teaspoons grated lime zest

1 teaspoon lime juice

¼ teaspoon granulated sugar

1 egg

1 cup thinly sliced long beans OR thin green beans

2 tablespoons oil

Zesty Citrus Sauce (recipe follows)

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 ¼ cup per ball.

Press each ball flat to form a cake.

Heat oil in a large skillet over medium-high heat. Fry cakes in batches until brown, 2 to 3 minutes per side. Add more oil to pan as needed. Drain cakes on paper towels.

Makes 8 cakes.

Zesty Citrus Sauce:

Combine in a bowl, ¼ cup water; 2 tablespoons chopped fresh mint, 2 tablespoons lime juice and 2 tablespoons lemon juice, 1 tablespoon PLUS 1 teaspoon brown sugar, 1 tablespoon fish sauce, 1 teaspoon grated lime zest, 1 teaspoon grated fresh ginger and 1 teaspoon sambal oelek chili paste. Let sit for 1 hour before serving. Makes ½ cup.