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31 October 2013,14:40 by

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Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Knead the fish meat with the chili curry paste until glutinous then add the string beans or winged beans and knead further until the contents are thoroughly blended.
  • Add the kaffir lime leaves followed by the egg then knead the contents together again. Season with sugar, salt and fish sauce.
  • Form the fish cake mixture into round balls then flatten. Fry in hot oil (set heat to medium) until golden brown.
  • Serve with sauce and fried basil leaves.

For sauce

  • Mix the sugar, vinegar and salt together then set over heat until lightly boiled. Set aside to cool. Pour the mixture prepared in 1 into a bowl followed with the cucumber, cayenne pepper and peanuts.
  • Gently mix the contents and set aside to serve with the fried fish cakes.



  • 500 grams Clown knife fish meat, scraped    
  • 250 grams String beans or winged beans, thinly slivered or sliced    
  • 1 Chicken egg        
  • 4 leaves Kaffir lime leaves, cut into chopped    
  • 50 grams Chili curry paste    
  • 1 tablespoon Brown sugar    
  • 1 ½ tablespoon Fish sauce        
  • ½ Ground salt    
  • IDHAYAM Mantra peanut oil for frying        
  • Basil leaves, fried as desired   

For sauce

  • 4 pieces Red cayenne pepper, coarsely crushed   
  • 400 ml Vinegar    
  • 200 grams Brown sugar   
  • ½ tablespoon Ground salt    
  • 50 grams Peanuts, coarsely crushed
  • Cucumber, sliced lengthwise as desired

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