Thai Fish Cakes

Let's Cook

1. Step 1.

   Combine in a food processor: 1 shallot, chopped; 2 garlic cloves, chopped; ½-inch piece ginger or galangal, peeled and coarsely chopped; 2 tablespoons fish sauce; Finely grated zest of 1 lime; 1 teaspoon red pepper flakes; 1 teaspoon sugar; ½ teaspoon salt

2. Step 2.

   Pulse until finely chopped. Add: 1 pound white-fleshed fish fillets, patted dry and cut into 1-inch chunks; 1 large egg

3. Step 3.

   Process to a paste. Add and pulse the machine a few times to combine: 2 tablespoons minced cilantro; 2 green onions, coarsely chopped

4. Step 4.

   Transfer to a bowl. Heat to 370°F in a deep-fryer, deep heavy pot, or Dutch oven over medium-high heat: 2 inches vegetable oil such as peanut or canola

5. Step 5.

   Knead the fish mixture until it is smooth, then shape it into 1-inch balls. Carefully add them to the hot oil, adjusting the heat to maintain the temperature if needed. Cook, in batches if necessary, until deeply browned, 2 to 3 minutes. Drain on paper towels. Serve, garnished with: Cilantro, mint, and/or Thai basil; Lime wedges