A little snack I made for lunch today...super easy and really tasty, especially with the peanut dip (which would make a nice dipping sauce for vegetables, too).

THAI FISH CAKES
12 oz. pollack fillets, without skin
1 Tbs. Vietnamese fish sauce
1 tsp. red curry paste
1 Tbs. fresh lime juice
2 cloves garlic, crushed
1-inch piece lemongrass, minced
1 egg white
peanut oil for pan-frying
lettuce leaves for serving

Combine pollack, fish sauce, curry paste, lime juice, garlic, lemongrass, and egg white in a food processor and pulse until it becomes a fairly smooth paste. Divide the mixture into eight balls, squeezing out excess moisture. Flatten into round patties. Pan-fry the patties for 3 to 4 minutes on each side, until golden brown. Serve on lettuce leaves with peanut dip.

PEANUT DIP
3 Tbs. peanut butter
4 Tbs. coconut milk
1 Tbs. brown sugar
1 Tbs. fresh lime juice
1 Tbs. soy sauce
1/2 tsp. pepper sauce (such as Tabasco)
red pepper flakes to taste

Combine all ingredients in a bowl and whisk until smooth. Heat for 30 seconds in microwave if you prefer it warm.