- 400g/14oz white fish, such as whiting or pollock
- 1 tbsp fish sauce
- 1 tbsp red curry paste
- 1 strip lime zest
- 1 tbsp chopped fresh coriander
- 1 free-range egg
- 1 tbsp muscovado sugar
- 60g/2¼oz fine beans, chopped
- ½ tsp salt
- 70ml/2½fl oz water
- 150ml/5fl oz rice wine vinegar
- 150g/5½oz caster sugar
- 1½ tsp Thai fish sauce
- 3 red chillies, chopped
- 1 carrot, finely chopped
- ¼ onion, finely chopped
- 1 cucumber, cut into strips
- For the fishcakes, blend together the fish, fish sauce, red curry paste and lime zest in a food processor or blender.
- Add the chopped coriander, eggs, muscovado sugar, fine beans and salt.
- Using wet hands, mould the mixture into patties and place on a baking tray. Transfer to the fridge to set.
- Preheat the oven to 180C/350F/Gas 4.
- When ready to cook, warm an ovenproof pan over a medium heat and place the patties in the pan to colour on each side, then bake in the oven for five minutes until cooked.
- For the sweet and sour cucumber, pour the water, vinegar, sugar and fish sauce into a small pan and bring to a simmer.
- Stir in the remaining ingredients and remove from the heat to settle and cool.
- Serve the fishcakes with the sweet and sour cucumbers in a serving bowl on the side.