First make the sauce- mix together the vinegar, sugar and water in a small bowl until the sugar has dissolved.
Stir in the fish sauce, cucumber, carrot, onion and chilies.- cover and chill until ready to serve Spoon into small pots for dipping and set aside.
To make the fish cakes- process the fish until fibrous and broken down. Put the fish, fish sauce, curry paste, kaffir lime/or zest, coriander, egg, sugar and salt into a mixing bowl, wet your hand and whip together to compact the protein. Stir in the beans.
Divide the mixture into 8-10 portions, roll each portion into a ball, then flatten into a thin disc- these should be rustic to look at not perfect rounds. Place on a plate and cover with clingfilm, refrigerate until ready to cook.
To cook– heat the oil in a large pan, fry the fishcakes in batches for 1 minute each side- they should be golden brown. Drain on kitchen paper and keep warm until all the fishcakes are cooked.
Serve with the dipping sauce- I also like a shredded salad of cucumber, carrot and onion with this, it also makes a nice garnish
300g white fish fillets e.g. Cod, Ling, haddock, hake, coley- cut into chunks
1 tablespoons Thai fish sauce
1-2 tablespoons red curry paste
1 kafffir lime leaf, shredded, or 1 strip lime zest shredded finely
1tablespoon coriander chopped
1/2 large egg, beaten
1teaspoon palm or muscavado sugar
¼ teaspoon sea salt
50g French Beans
sunflower oil for frying
Sweet and Sour Dipping Sauce-
Make sure your veggies are super finely diced like little gems
25ml white wine vinegar
40g caster sugar
1tablespoons water
1 tablespoons Thai fish sauce
25g cucumber, diced very fine
25g sweet pepper diced very fine
25g onion diced very fine
1 red bird eye chillies, sliced thinly