Nha Bep Vietnam, Day Nau An, Nau An Ngon, Cong Thuc Nau An, Nau An Gia Dinh

500g redfish fillets, skin removed

1.5 tbsp red curry paste

1/4 cup (60g) sugar

1/4 cup (60ml) fish sauce

1 egg

200g green beans, sliced

10 kaffir lime leaves, finely chopped

oil, for deep-frying

Cucumber Salad:

1/2 cup (125ml) white vinegar

1/2 cup (125g) sugar

1/2 cup (125ml) plum sauce

2 cloves garlic, crushed

2 tsp sambal oelek

1/3 cup (80ml) fish sauce

1/2 cup (80g) roasted peanuts, chopped

1 telegraph cucumber, halved and sliced

2 tbsp chopped fresh coriander leaves

Method :

Process the fish in a food processor for 20 seconds. Add the curry paste, sugar, fish sauce and egg, and process for 10 seconds, or until smooth. Place in a bowl and stir in the beans and lime leaves. Shape golf ball-size pieces of the mixture in wet hands, then flatten to make patties. Fill a wok one third full of oil and heat until a cube of bread dropped into the oil browns in 15 seconds. Cook the fish cakes in batches for 3-5 minutes, turning to give an even coloring. Drain on paper towels and keep warm.

To make the salad, put the vinegar, sugar and 1/2 cup (125ml) water in a small saucepan, and stir over low heat until the sugar has dissolved. Add the plum sauce, garlic, sambal oelek and fish sauce, and bring to the boil, then reduce the heat and simmer for 5 minutes, or until the sauce thickens slightly. Cool. Add the remaining ingredients and mix together well. Serve with the fish cakes.

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