Fish: in food processor mix to a past the fish, salt, curry paste, egg and nam pla. Form paste into balls with hand. Fold in green bean and basil. Flatten each piece into 2 inch circles. Heat oil over medium heat. Fry fish until light golden in color. Dry on paper towel. Serve with cucumber salad. Salad: in a serving bowl, arrange cucumber, shallot and chile in layers. Mix sugar, vinegar and salt. Add hot water; stir until sugar dissolves. Pour over cucumber mixture.
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|Serving Size: 1 Serving (335g)|
|Recipe Makes: 6|
|Calories from Fat: 98 (31%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 124.8mg||38 %|
|Sodium 97.2mg||3 %|
|Potassium 756.9mg||20 %|
|Total Carbohydrate 23.3g||7 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 19.2g|
|Protein 31.7g||45 %|
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Calories per serving: 312
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