Cooking time: 30 minutes
400g boneless white fish fillets, roughly chopped
1 tablespoon Thai red curry paste
2 teaspoons grated palm sugar
2 teaspoons fish sauce
1 tablespoon tamarind water (made from 2 teaspoons tamarind pulp, soaked in a little boiling water 10 minutes and strained) or 1 teaspoon tamarind extract
4 kaffir lime leaves, chopped finely
80g snake or round beans, thinly sliced
1 small red capsicum, cut into a small dice, optional
Oil for shallow frying
¾ cup brown sugar
½ cup white vinegar
2 large red chillies, de-seeded and finely chopped
1 small cucumber, de-seeded and finely chopped
Place fish in a food processor along with the curry paste, sugar, fish sauce and tamarind water, pulse in until smooth.
Transfer mixture to a bowl and stir in the lime leaves, beans and capsicum.
Divide the mixture into 8 balls. Shape into flat patty shapes.
Heat enough oil in a wok or high-sided frying pan, to come up the sides of fish cakes. Cook the fish cakes (2-3 minutes) each side until golden, and just cooked through. Over-cooking will result in drier and tougher fish cakes.
Serve immediately with the dipping sauce.
To make the dipping sauce
Place the sugar and vinegar in a small saucepan. Cook stirring, over low heat until sugar dissolves. Simmer for 5 minutes or until slightly thickened. Remove from heat, cool, and refrigerate until chilled. Stir through chilli and cucumber, reserve until needed.