b'Red CurryFish Cakes1kg red or white fish fillets To make the curry paste, blend all red curry paste 1 free-range egg ingredients together until smooth.2 tbsp fresh coriander,To make the fish cakes, blend or process fish, egg, chopped coriander, sugar and 1/3 cup red curry paste until 2 tsp sugar well combined and smooth.100g green beans, thinly sliced Combine the fish mixture and beans in a bowl and mix well.Oil for deep frying Roll 2 level tablespoons of mixture into a ball, Red Curry Paste flatten slightly and deep fry in hot oil until well 1 small red Spanish onion browned.3 cloves garlic To make the sweet vinegar sauce, grind 1 fresh 2 tbsp fresh lemongrass red chilli and 2 cloves of garlic.3 tbsp fresh coriander root Combine with 1/2 cup of white vinegar and 2 tbsp of raw sugar in a pan and stir over high heat until 2 tsp dried chilli flakes the sugar has dissolved.1 tsp dried galangal powder Bring to the boil, then simmer uncovered without 1 tsp lime zest stirring until syrup begins to colour.1/2tsp shrimp paste Remove from the heat and cool slightly.1 dried kaffir lime leaf Serve fish cakes with sweet vinegar sauce.3 tsp paprika1/2tsp turmeric1/2tsp cumin seeds3 tsp oilSweet Vinegar Sauce1 fresh red chilli2 cloves garlic, whole1/2cup white vinegar2 tbsp raw sugar44'