Wow the guests at your next dinner party with this easy menu for an authentic Thai feast THAI FISH CAKES INGREDIENTS 500g skinless and boneless fish fillets, such as hake or Cape whiting, cut into rough chunks 15ml Thai red curry paste 15ml Thai fish sauce 15ml fresh ginger, finely grated 10ml brown sugar 10ml cornflour 1 egg 6 green beans, thinly sliced 6 spring onions, thinly sliced 45ml fresh coriander, chopped 1 lime, zest and juice flour, for dusting oil, for frying FOR THE DIPPING SAUCE: 80g white sugar 60ml white vinegar 30ml water 15ml Thai fish sauce ½ small cucumber, deseeded and finely chopped 1 lemongrass stalk, thinly sliced 1 red chilli, deseeded and finely chopped TO SERVE: oriental-style salad (optional) METHOD 1. To make the fish cakes: place the fish, curry paste, fish sauce, ginger, sugar, cornflour and egg in a food processor; process until well combined but still a little chunky. 2. Transfer the mixture to a mixing bowl. Add the beans, spring onions, coriander, lime zest and juice and mix well. 3. Lightly dust your hands with a little flour and shape spoonfuls of the mixture into 12–16 patties. Place the patties in the fridge for 30 minutes to firm up. 4. Meanwhile make the dipping sauce: heat the sugar, vinegar and water in a pan, stirring constantly until the sugar dissolves. Turn up the heat and bring the sauce to the boil; boil it for 4–5 minutes without stirring, until it’s slightly syrupy. 5. Remove the sauce from the heat and allow it to cool completely before adding the remaining ingredients. Decant it into a serving bowl and set aside until needed. 6. Pour some oil into a medium-sized pan, filling it a third of the way up. Heat the oil and fry the fish cakes in batches for 4–5 minutes, turning frequently for even colouring or until golden and cooked through. (You could also use a deep fat fryer.) 7. Drain the fish cakes on kitchen paper and serve immediately accompanied by the dipping sauce and a fresh oriental-style salad. (Serves 6–8)