Thai Fish Cakes 2 lb redfish fillets 1 egg lightly beaten 2 tablespoon chopped fresh coriander 2 teaspoon caster (fine) sugar 3 1/2 oz green beans finely sliced 1 oil for frying 1 red curry paste 1 small red (spanish) onion chopped 3 cloves garlic crushed 2 tablespoon chopped fresh lemon grass 2 teaspoon chopped fresh coriander root 2 teaspoon dried chile flakes 1 teaspoon grated lime rind 1/2 teaspoon shrimp paste 3 teaspoon paprika 1/2 teaspoon turmeric 1/2 teaspoon cumin seeds Remove bones from fish. Blend or process fish, egg, coriander, sugar and red curry paste until mixed and smooth. Combine fix mixture and beans in bowl and mix well. Roll 2 level tablespoons of fish mixture into a ball, then flatten slightly. Repeat with remaining mixture. Just before serving, deep-fry fish cakes in hot oil until well browned and cooked, drain on absorbent paper. Serve with sweet chile sauce if desired. Serves 6. Yield: 6