Ingredients 450 g firm white fish, roughly chopped
1 tbsp fish sauce
1 tbsp red curry paste 2 tbsp coriander, chopped
1 tbsp coconut or brown sugar
40 g green beans, thinly sliced
For the Sweet and Sour sauce 4 tbsp sugar
1 tbsp cold water
3 tbsp white rice vinegar
2 small chilies, finely chopped
1 tbsp Thai fish sauce
For the fish cakes - put the fish, fish sauce, curry paste, coriander, egg, sugar and a large pinch of salt into a food processor.
Process this until smooth.
Transfer into a bowl and add the green beans.
For the dipping sauce
Put the sugar, water and rice vinegar into a small saucepan, and heat this gently until the sugar has dissolved.
Bring it to the boil and simmer for 2 minutes.
Stir in the chilies and fish sauce, and leave to cool.
For the fish
Heat some oil in a fry pan - enough to cover the bottom well.
Divide the fish mix into about 16 - 18 balls.
Flatten them into patties, and fry for a minute or two on each side until golden.
Drain them on a paper towel.
Serve with the dipping sauce.
I served them with mashed potatoes and microwaved broccoli.