450 g white-fleshed fish fillets
6 fresh kaffir lime leaves (cut into thin strips)
3 tbsp. coconut milk
1 tbsp. fish sauce
1/2 tsp. shrimp paste
1/2 tbsp. chili flakes
1/3 tsp. ground cumin
1/4 tsp. ground coriander seeds
1/2 tsp. brown sugar
3 green onions (sliced)
1 thumb-size piece ginger (grated)
3 cloves garlic
1/4 red chili (sliced)
sunflower oil for frying
Thoroughly dry the fish and cut it into chunks, put in food processor. In a cup, combine the coconut milk, fish sauce, shrimp paste, chili flakes, cumin, ground coriander, and brown sugar. Stir with a fork to combine, then pour into the processor over the fish. Add remaining ingredients: kaffir lime leaf strips, green onion, ginger, garlic, and chili. Pulse to create a thick fish paste.
Picking up a small amount in your hand (about the size of a golf ball) pat the paste into a small cake and set on a clean plate. Set the cakes in the refrigerator for 10 minutes to firm up.
Heat oil. When hot enough gently place cakes in oil. Fry until golden-brown and drain on paper towel.
Serve with Thai cucumber salad. Simply delicious!