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
2 tbsp finely 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 fillet. It will turn into a paste as you do this. Add the curry paste, egg, snake beans and kaffir lime leaves. Use your hands to mix and knead the mixture. Pick it up and slap it against the bowl a few times until firm.
For the dipping sauce, place the cucumber and shallot in a bowl and pour over the spicy sweet chilli sauce. Top with chopped coriander and peanuts. Mix and 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.