500 grams snapper, redfish or cod, skinned and boned
2 tablespoons red curry paste
2 fresh kaffer lime leaves, roughly torn
2 spring onions, roughly chopped
1 tablespoon fish sauce
1 tablespoon lime juice
2 tablespoons coriander, finely chopped
3 snake beans (30g), finely sliced (substitute with found French beans if necessary)
2 small fresh red Thai chillies, finely chopped
Oil for deep frying (preferably peanut)
Method
Slice the fish into small pieces and the blend or process the curry paste, lime leaves, spring onions, fish sauce and lime juice until it forms a smooth paste.
Transfer fish mixture into a medium sized bowl and add coriander, beans and chilli.
Wet your hands and roll a heaped tablespoon of the mixture into a ball then flatten into a cake shape; repeat with remaining mixture.
Heat oil in a wok or large saucepan and deep fry cakes in batches, until they reach a golden red colour
Drain on kitchen paper and serve with cucumber dipping sauce.
