Ingredients : 

Fish cakes:

i. 450 g firm white fish fillets 
ii. 3 tablespoons cornflour or rice flour 
iii. 1 tablespoon fish sauce 
iv. 1 egg, beaten 
v. 1/2 cup fresh coriander leaves 
vi. 3 teaspoons Red Curry Paste or commercial paste 
vii. 1-2 teaspoons chopped red chillies, optional 
viii. 100 g green beans, very finely sliced 
ix. 2 spring onions, finely chopped 
x. 1/2 cup oil, for frying 
xi. Basic Dipping Sauce (or commercial sauce)

Dipping Sauce: (Sweet and sour cucumber sauce)

i. 50ml/2fl oz white wine vinegar
ii. 100g/4oz caster sugar
iii. 22 ml/1½tbsp water
iv. 10 ml/2 tsp Thai fish sauce
v. 50g/2oz cucumber, diced very finely
vi. 25g/1oz carrot, diced very finely
vii. 25g/1oz onion, chopped very finely
viii. 2 red bird's eye chillies, sliced thinly.

Method: (For the sauce)

1. Gently heat the vinegar, sugar and water in a small pan until the sugar has dissolved.
2. Bring to the boil for 1 minute, then remove from the heat and leave to cool 
3. Stir in the fish sauce, cucumber, carrot, onion and chillies. Pour into four small dipping saucers or ramekins and set aside.

Method: (For the Fish Cakes)

1. Place the fish in a food processor and process for 20 seconds or until smooth. Add the cornflour, fish sauce, beaten egg, coriander leaves, curry paste and chillies. Process for 10 seconds or until well combined. 
2. Transfer the fish mixture to a large bowl. Add the sliced green beans and chopped spring onions and mix well. Using wet hands, form two rounded tablespoons of the mixture at a time into flattish patties. 
3. Heat the oil in a heavy-based frying pan over medium heat. Cook 4 fish cakes at a time until they are dark golden brown on both sides. Drain on paper towels and serve immediately, with a dipping sauce.