Lemony Thai Style Fish Cakes with Orange Dipping Sauce

Heat the oil in a small saucepan, and sauté the shallots for about 5 minutes, until soft and lightly browned.

Finely chop the chili.

Add the garlic, ginger, honey, chili, rice vinegar, orange zest, and about half the orange juice to a small saucepan, and bring to a boil over a medium high temperature as you stir.

Lower the temperature and simmer for about 5 minutes, until it begins to thicken. Use the remaining orange juice to thin it if it begins to thicken too much.

Allow it to cool as you make the fish cakes.

Steam the fish fillets for about 5 minutes, until just cooked.

Place in a bowl, and shred. You can use a food processor if you want them evenly textured.

In a second bowl, beat together the egg, lemon zest and juice, red curry paste, and soy sauce.

Combine the two mixtures, and then add the cornstarch.

Blend together. The mixture should stick together.

Take about 1/4 cup at a time, and form into a ball. Flatten the ball on a clean surface to about 1/3-inch thickness.

When all the cakes are formed, heat the oil in a large pan.

Add about half of the basil leaves and cook for a minute or two.

Fry the fish cakes for about 2 minutes on each side – until lightly browned.

Just before they’re done, add the remaining basil.

Dry on kitchen paper, and serve with basil and dipping sauce.