1. For the relish, bring the rice vinegar, sugar and water to the boil until the sugar dissolves, then cool; stir in the finely diced cucumber, thinly sliced shallots and chilli, and sprinkle with roughly chopped roasted peanuts.
2. Put the fish fillet in pieces into a food processor, add the red curry paste, egg, fish sauce and sugar and blend to a sticky, springy paste.
3. Transfer to a bowl and slap the mixture firmly against the side of the bowl for a few minutes – this gives the cakes their typical bouncy texture.
4. Mix in the thinly sliced green beans and the very finely shredded lime leaves; with oiled hands, shape into flat cakes 4-5 cm across.
5. Heat the oil to 175 °C and fry the cakes in batches for 3-4 minutes until golden and puffed; drain on kitchen paper.
6. Serve warm with the cucumber relish.
Tip: A favourite starter of Thai feasts and markets. Any firm white fish works; if the mixture is too soft, chill it for 20 minutes before shaping.
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