Thai Fish Cakes (Tod Mun Pla)

In a food processor, combine the fish pieces, red curry paste, julienned kaffir lime leaves, chopped long beans, beaten egg, fish sauce, and sugar. Pulse until the mixture is well combined and forms a paste-like consistency. Be careful not to over-process, as this can make the cakes tough.

Transfer the mixture to a bowl. Wet your hands slightly to prevent sticking, then shape the mixture into small, flat patties, about 1.5 inches in diameter and 1/2 inch thick. You should get about 12-16 fish cakes.

Place the shaped fish cakes on a plate and refrigerate for at least 15 minutes to help them firm up.

In a small saucepan, combine the rice vinegar, sugar, and water. Heat over medium heat, stirring until the sugar is dissolved.

Remove from heat and stir in the minced garlic and red chili flakes. Let the sauce cool to room temperature. The flavors will meld as it sits.

Heat about 1-2 inches of vegetable oil in a wok or deep skillet over medium-high heat to 350°F (177°C).

Carefully add the fish cakes to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C) for fish.

Using a slotted spoon, remove the fish cakes from the oil and place them on a plate lined with paper towels to drain excess oil.

Arrange the fried fish cakes on a serving platter. Garnish with thinly sliced cucumber, chopped peanuts, and cilantro sprigs.

Serve immediately with the cooled sweet chili dipping sauce on the side.