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Continued: Recipes: New ways to prepare fish

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  • Last update: March 26, 2014 - 2:06 PM

Cut fish into cubes. Place in a food processor or mini-chopper with green onions, lemon grass, cilantro, cornstarch, fish sauce, curry paste, lime zest and juice, sugar and egg. Pulse in short bursts until mixture is a smooth paste. Stir in long beans. Cover; refrigerate 1 hour.

Roll mixture into 8 balls, a little more than 1/4 cup per ball. Press each ball flat to form a cake.

Heat oil in a large skillet over medium-high heat. Fry cakes in batches until brown, 2 to 3 minutes per side. Add more oil to pan as needed. Drain cakes on paper towels.

Nutrition information per serving:

Calories 192 Fat 9 g Sodium 815 mg

Carbohydrates 7 g Saturated fat 1 g

Protein 20 g Cholesterol 105 mg Dietary fiber 1 g

ZESTY CITRUS SAUCE

Makes 1/2 cup.

Note: Sambal oelek chile paste may be found in Asian markets, specialty stores and some supermarkets.

• 1/4 c. water

• 2 tbsp. chopped fresh mint

• 2 tbsp. lime juice

• 2 tbsp. lemon juice

• 1 tbsp. plus 1 tsp. brown sugar

• 1 tbsp. fish sauce

• 1 tsp. grated lime zest

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