Ingredients

For the fish cakes

        *

          500g/1lb 2 oz fish fillets
        *

          ½ red bell pepper, chopped
        *

          2 red chillies, chopped
        *

          2 tbsp coriander
        *

          3 spring onions, finely chopped
        *

          2 garlic cloves, minced
        *

          1 stalk lemongrass, tender part only, chopped
        *

          1 tbsp fish sauce
        *

          125ml/4fl oz coconut milk
        *

          1 whole egg
        *

          125g / 4 ½ oz green beans
        *

          Vegetable oil

For the Thai Cucumber Salad

        *

          2 cucumbers, peeled, halved lengthwise and de-seeded
        *

          35g / 1 ¼ oz sugar
        *

          50ml/2fl ounces rice vinegar
        *

          2 hot chiles, finely diced
        *

          2 shallots, finely diced
        *

          2 tbsp chopped coriander
        *

          40g / 1 ½ oz roasted peanuts, chopped
        *

          ½ tbsp Nam pla (fish sauce)

Preparation method

   1st

      Cut the fish into small pieces. Place the pepper, chili, coriander, spring onions, garlic, lemongrass and fish sauce in a food processor and blend to a paste.
   2nd

      Add the fish pieces to the paste and mix well. Mix to a smooth paste by coconut milk and egg.
   3rd

      Place the mixture in a bowl. Slice the beans into fine 3mm (1/8in) and stir into a paste. Chill in the refrigerator overnight or for at least two hours.
   4th

      Half-fill a heavy-based frying pan with oil and heat over medium to high heat. (CAUTION: Hot oil can be dangerous. Not to be left unattended.) Chilled embossing the paste into small patties with a spoon. Carefully remove the fish patties in hot oil in batches (the oil should be halfway up the sides of the cake). Fry crisp and brown, turn it once during cooking. Remove from the oil with a slotted spoon and set aside, drain on kitchen paper. Repeat the process with the remaining patties fish.
   5th

      For the cut lettuce, the cucumbers in 5 mm (¼ inch) slices
   6th

      Dissolve the sugar in the vinegar and discard the cucumber slices in it. Fold in the chilli, shallots and coriander.
   7th

      Sprinkle with peanuts and fish sauce just before serving.