This recipe is one of my all-time favorites. The Thai green curry paste gives the fishcakes an incredible flavor and leaves you wanting more. You can make your own Thai green curry paste, otherwise Asian supermarkets usually stock dried pastes that are free from artificial additives and preservatives (which does save you from having to buy all the ingredients). Two of my favorite dips to go with this are shop bought sweet chili sauce and Chinese black rice vinegar dip. I find the sharpness of the black rice vinegar complements the spicy fishcakes perfectly.
© 2006 Ching-He Huang. All rights reserved.