Step by step

Method

5 steps

1. 1

   Cut 1 lb boneless skinless white fish fillets into chunks. Pulse in a food processor with 2 tablespoons Thai red curry paste, 1 large egg, 1 tablespoon fish sauce, 1 teaspoon brown sugar, and 2 finely sliced makrut lime leaves (or 1 teaspoon lime zest) until a coarse, sticky paste forms — stop before it goes smooth and pasty.

2. 2

   Fold in ½ cup thinly sliced green beans and 2 tablespoons chopped cilantro by hand. With damp hands, shape into 12 small patties about ½-inch thick. They should hold together; if crumbly, pulse a few more times or chill 10 minutes.

3. 3

   Heat 2 tablespoons neutral oil in a nonstick skillet over medium until shimmering. Cook the cakes in batches without crowding, 3–4 minutes per side, until deep golden and firm in the center — a gentle poke shouldn't leave a soft dent.

4. 4

   Transfer to a paper-lined plate and cook the rest, adding a splash more oil if the pan looks dry.

5. 5

   Serve warm with sweet chili sauce and cucumber slices. You want springy, fragrant fish cakes with a crisp edge — not mushy gray pucks or burnt curry bitterness.