Keo's Thai Fishcakes
Keo's has been a favorite restaurant here in the islands for visitors and kamaaina alike for years. The food and service there makes for a wonderful experience. This recipe for Thai fishcakes is one of my favorite appetizer dishes on their menu.
1 lb. white fish, minced
1/4 lb. string beans, finely chopped
1 medium onion, finely chopped
1 stalks lemon grass, finely chopped
1 TB cilantro, chopped
2 TB patis (fish sauce)
1 chili pepper, chopped
1 large egg, beaten
2 TB cornstarch
1 tsp. sugar
oil for frying
THAI CUCUMBER-PEANUT DIPPING SAUCE
1 c. white vinegar
1 1/2 c. sugar
2 TB salt
1 c. cucumber, peeled, thinly sliced
2 TB fresh cilantro leaves
1 c. roasted peanuts, pounded
2 tsp. chili garlic paste
In a mixing bowl, combine all ingredients. Shape into patties and fry until golden. Drain onto paper towels. Makes 25 patties.
Sauce: In a small saucepan over medium high heat, bring vinegar to a boil; add sugar and salt, stirring until sugar is dissolved. Cool. Pour into bowls with remaining ingredients.
Serve with Thai Cucumber-Peanut Dipping Sauce.