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1
In a food processor, combine the 2 1/2 tablespoons of vegetable oil with the eggs, red curry paste, sugar, fish sauce, shallot, the minced garlic cloves and 1/2 cup of the chopped halibut and process until a fairly smooth paste forms.
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2
Put the remaining chopped halibut in a large bowl.
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3
Add the fish paste, 1/4 cup of the bread crumbs and the white pepper and stir to combine thoroughly.
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4
Cover the mixture and refrigerate until chilled, at least 1 hour or overnight.
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5
In a medium saucepan, heat 1/4 inch of oil until shimmering.
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6
Add the sliced garlic cloves and cook over moderately low heat until golden brown and crisp, about 3 minutes.
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7
With a slotted spoon, transfer the garlic to a small plate.
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8
Add enough oil to the pan to reach 2 inches up the sides and heat the oil to 300.
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9
Meanwhile, spread the remaining 1 cup of bread crumbs in a shallow bowl.
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10
With your hands, gently form the fish mixture into 18 oval cakes.
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11
Dredge the cakes in the bread crumbs until lightly coated.
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12
Set a wire rack over a large baking sheet.
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13
Fry 4 fish cakes at a time, turning them a few times, until browned and crisp, about 3 minutes.
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14
Adjust the heat to keep the oil at 300.
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15
Drain the fish cakes on a wire rack set over a large baking sheet.
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16
Transfer the fish cakes to a platter and sprinkle the fried garlic chips on top.
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17
Arrange the lettuce leaves, cucumber and herbs on a large platter.
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18
Put the bean sprouts and Nuoc Cham Sauce in separate bowls.
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19
Place a fish cake in a lettuce leaf, add a few slices of cucumber, herb sprigs and bean sprouts and roll up to make a package.
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20
Dip in the Nuoc Cham and eat.
