500g firm white fish fillets (such as ling), coarsely chopped
1 garlic clove, quartered
3 kaffir lime leaves, centre veins removed, finely shredded
2 tablespoons coarsely chopped fresh coriander
1 tablespoon fish sauce
3 teaspoons red curry paste
Pinch of salt
5 (about 30g) green beans, thinly sliced
Peanut oil, to shallow-fry
60g (1/4 cup) white sugar
60ml (1/4 cup) fresh lime juice
1 tablespoon fish sauce, extra
1/2 Lebanese cucumber, deseeded, finely chopped
1 small fresh red birdseye chilli, deseeded, thinly sliced
Kaffir lime leaves, extra, to garnish
Place fish and garlic in the bowl of a food processor and process until finely chopped. Add the lime leaves, coriander, fish sauce, curry paste and salt, and process until just combined. Transfer fish mixture to a bowl. Add the beans and stir to combine. Divide the fish mixture into 12 equal portions. Use wet hands to shape portions into 6cm patties. Place on a plate.
Heat oil in a large frying pan over high heat. Reduce heat to medium. Add half the patties and cook for 2 minutes each side or until light brown and cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining patties, reheating pan between batches.
Meanwhile, combine the sugar, lime juice and fish sauce in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves. Remove from heat. Add the cucumber and chilli and stir to combine.
Arrange the fishcakes on a serving platter and garnish with extra lime leaves. Serve immediately with cucumber dipping sauce.