Ingredients:

Ingredients:

Fish Cakes:
500 grams dulong
3 tablespoons red curry paste
1 tablespoon cilantro leaves chopped
1 tablespoon fish sauce
1 tablespoon lime juice
1 whole egg
1 cup rice flour
6 pieces sitaw cut into thin discs
1 bundle lemongrass, tied into a knot
2 cups of oil for frying

Sweet Chili Sauce:
1/8 cup labuyo, minced
4 pieces garlic cloves, smashed and chopped
1/4 cup sugar
1/4 cup water
1/2 cup vinegar
1/2 teaspoon salt
1-2 tablespoons cornstarch + water

Garnish:
Deep-fried vermicelli noodles
Cilantro leaves

Procedure:

Fish Cakes:
In a bowl, mix together all the ingredients except for the lemongrass bundle.
Use a ¼ cup to scoop out mixture and form into patties.
Heat oil in a flat pan on medium heat; add in lemongrass leaves and fry for flavor. Take out from the heat before you drop your fish patties.
Get a small portion and fry. Taste and adjust seasoning according to your taste. You may add about 1 tablespoon sugar to the mixture if you wish the flavor to be a bit sweet.
Once ready, drop 1/4 cup of mixture into the oil (medium heat) and form into patties. Fry until the sides are golden brown, then flip and fry the other side.
Place in paper towel-lined plates to drain excess oil.

Sweet Chili Sauce:
Pound chopped chili, garlic, and water (added bit by bit) until pasty.
In a non-stick pan, mix in the chili garlic paste along with the rest of the ingredients. Mix until saucy.
Serve with the fish cakes.