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40 minutes
Prep: 20 minutes
Cook: 20 minutes
213 calories per serving view nutrition facts
6 servings
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| fish | |||
| 2 | pounds | fish | minced |
| 1 | teaspoon | salt | |
| 1/2 | cup | red curry paste | |
| 1 | each | egg | |
| 1 | tablespoon | fish sauce | nam pla |
| 1 | cup | green beans | fresh, chopped |
| 2 | each | basil | finely, chopped |
| 1 | x | vegetable oil | |
| Cucumber salad | |||
| 1 | cup | english cucumber | cut in fourths & sliced |
| 3 | each | shallots | thinly |
| 1 | each | red chili peppers | sliced |
| 2 | tablespoons | sugar | |
| 1 | tablespoon | vinegar | |
| 1 | teaspoon | salt | |
| 1/2 | cup | water | hot |
Fish: in food processor mix to a past the fish, salt, curry paste, egg and nam pla.
Form paste into balls with hand. Fold in green bean and basil.
Flatten each piece into 2 inch circles.
Heat oil over medium heat.
Fry fish until light golden in color.
Dry on paper towel. Serve with cucumber salad.
Salad: in a serving bowl, arrange cucumber, shallot and chile in layers.
Mix sugar, vinegar and salt. Add hot water; stir until sugar dissolves.
Pour over cucumber mixture.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 158mg | 53% |
| Sodium 1179mg | 49% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 5.0g | |
| Protein 37.0g | 74% |
| Vitamin A | 8% | Vitamin C | 6% | |
| Calcium | 11% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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