Fish cutlets in red curry sauce

For the cutlets:

• 2 tsp House of Asia red curry pastes and/ or Kanokwan
• 1 spoon House of Asia Fish Sauce
• 100 gr House of Asia panko breadcrumbs
• 500 g pangasius fillet
• 2 eggs
• 1 teaspoon of salt
• Frying oil

For the sauce:

• 4 tablespoons Kanokwan sweet chili sauce
• 2 teaspoons of roasted and chopped peanuts
• 1 tablespoon finely chopped coriander
• 1 tablespoon finely chopped green cucumber

1. Blend the fish fillet with red curry paste. Add one egg, fish sauce, and salt. Mix thoroughly until smooth.
2. Form small patties, 4–5 cm in diameter. Coat in beaten egg and panko breadcrumbs.
3. Deep fry the cutlets until golden brown and crispy.
4. Combine the sauce ingredients in a bowl – this will be the dip to serve.
5. Serve the finished cutlets with sauce as an appetizer or with rice as a main course.