b'30 31RED CURRYFISH C AKES1kg 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, chopped To make the fish cakes, blend or process fish, egg, coriander, sugar and 1/3 cup red curry paste until well 2 tsp sugar combined and smooth.100g green beans, thinly sliced Combine the fish mixture and beans in a bowl and mix well.Oil for deep fryingRed Curry Paste Roll 2 level tablespoons of mixture into a ball, flatten slightly and deep fry in hot oil until well browned.1 small red Spanish onion To make the sweet vinegar sauce, grind 1 fresh red chilli 3 cloves garlic and 2 cloves of garlic.2 tbsp fresh lemongrass Combine with 1/2 cup of white vinegar and 2 tbsp of raw sugar in a pan and stir over high heat until the 3 tbsp fresh coriander root sugar has dissolved.2 tsp dried chilli flakes Bring to the boil, then simmer uncovered without 1 tsp dried galangal powder stirring until syrup begins to colour.1 tsp lime zest Remove from the heat and cool slightly.1/2 tsp shrimp paste Serve fish cakes with sweet vinegar sauce.1 dried kaffir lime leaf3 tsp paprika1/2 tsp turmeric1/2 tsp cumin seeds3 tsp oilSweet Vinegar Sauce1 fresh red chilli2 cloves garlic, whole1/2 cup white vinegar2 tbsp raw sugar'