These are fragrant, spicy, crisp, and fresh-tasting. Serve with a spicy, vinegary cole slaw or cucumber salad.
Puree in a food processor:
1 dried red chili pepper, seeded, or 1 teaspoon red pepper flakes
1 shallot, coarsely chopped
2 cloves garlic, coarsely chopped
1 1/2 -inch piece fresh ginger, or galangal, peeled and coarsely chopped
2 tablespoons fish sauce
1 teaspoon grated lime zest or 2 kaffir lime leaves
1 teaspoon salt
1 teaspoon sugar
Add:
1 pound white fish fillets, picked over for bones, rinsed and patted dry
1 large egg
Process until the mixture is quite pasty. Add:
2 tablespoons chopped fresh cilantro
2 scallions, coarsely chopped
Pulse the machine a few times to combine. Heat in a deep-fat fryer or deep, heavy pot over medium-high heat to 350┬░F:
Corn oil, canola oil, olive oil, peanut oil, or other oil (2 inches deep)
Knead the fish mixture with your hands until it is smooth, then shape it into 1-inch balls or 2-inch cakes. Gradually add them to the hot oil and increase the heat to high to maintain the temperature. Cook until nicely browned, 4 to 5 minutes. Drain on paper bags or paper towels. Serve hot, garnished with:
