500g (1lb) skin-on mackerel fillet (you can also use any other firm white fish e.g. swordfish, barramundi or snapper)
2 tsp sea salt
2 tbsp Thai red curry paste
¼ cup finely sliced snake beans (alternatively use green beans)
4 kaffir lime leaves, destemmed, finely chopped
vegetable oil for frying
¼ cup white sugar
1/3 cup white vinegar
1 tsp fish sauce
¼ cup diced cucumber
1/2 small red shallot or eschallot, sliced
1 tbsp finely chopped coriander (cilantro)
1 tbsp roasted, chopped peanuts
Use a spoon to scrape the fish off the skin. Use your hands to mix the fish with salt. Then add the curry paste and egg and knead with your hands. Mix through snake beans and kaffir lime leaves.
For the dipping sauce, heat the sugar, vinegar and fish sauce in a saucepan for about 3 minutes or until the sugar has dissolved. Leave to cool. Place cucumber and shallot in a bowl and pour over the cool syrup. Top with chopped coriander and peanuts. Set aside until ready to serve.
Heat enough vegetable oil in a saucepan or wok to deep-fry. When the oil is hot, pinch off tablespoons of the fish mixture and carefully drop into oil. Cook in batches for 2-3 minutes or until golden. Drain on paper towel. Serve with the dipping sauce.