2.Cut fish into small pieces. Blend or process fish with curry paste, lime leaves, onion, fish sauce and 1 tablespoon juice until a smooth paste. Transfer to a medium bowl; stir in beans and coriander. Season.
3.Shape ¼-cup measures of the fish mixture into patties; you need 12 fish cakes in total. Spray fish cakes with oil.
4.Cook cakes on a heated oiled grill plate (or char-grill pan or barbecue) over high heat 2 minutes each side or until cooked through.
5.Place sprouts, basil, extra coriander leaves, chilli and remaining juice in a medium bowl; toss to combine.
6.Serve fish cakes with salad and sauce.
Lemongrass and chilli dipping sauce
7.Place ingredients in a screw-top jar; shake well.
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