You will need:
- 800g white-fleshed fish, skin and bones removed
- 4 Tbs red curry paste
- 2 eggs
- 1 Tbs fish sauce
- 1 tsp caster sugar
- 4 kaffir lime leaves, shredded finely
Dressing
- ¼ cup rice wine vinegar
- ¼ cup caster sugar
- ½ cup cold water
- 2cm piece ginger, finely grated
- 1 long fresh red chilli, split, seeds removed, sliced
Cucumber and Herb Salad
- 2 Lebanese cucumber, ribbons
- ½ cup mint leaves
- ½ cup coriander leaves
- ½ red onion, finely sliced
Let's make it:
Step 1:
Place fish, curry paste, eggs, fish sauce, caster sugar and kaffir lime leaves into a blender and blend until smooth.
Step 2:
Open Sunbeam Pie Magic® lid and place 1 cup of fish mixture into each pie dish.
Step 3:
Close lid, turn on and cook for 12 – 15 mins.
Step 4:
Meanwhile, combine vinegar, sugar, and water in a small saucepan over low heat. Cook and stir for 3 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low; simmer, uncovered, for 10 minutes or until mixture thickens slightly. Transfer sauce to a heatproof serving bowl, add ginger and chilli.
Step 5:
Serve fish cakes, topped with cucumber & herb salad and dressing.