Put the perch and curry paste on the robot and shoot. When the mixture becomes a paste, remove it from the robot.
Add the finely chopped green onion and the grated lime peel to this mixture and blend it by hand.
Tear off little balls from the mixture, roll them.
Fry until deep golden in color.
For the bottom sauce, finely chop the chili pepper and fresh coriander leaves and mix them with rice vinegar in a separate bowl.
Serve both together.
Cambodian Fish Cakes Ingredients (for 2 people – 15 min.)
Ingredients for Fish Cake
250 g fish fillet (preferably sea bass)
1 tablespoon of red curry paste
1 sprig of green onion
1 lime zest
Roast sunflower oil
Ingredients for Dip Sauce
1 small chili pepper
3-4 leaves of fresh coriander
60 g white rice vinegar