| 1 | Wash fish in cold, salted water. |
| 2 | Place fish, red curry paste, egg, fish sauce and sugar in a food processor and blend well. |
| 3 | Remove the paste from the food processor and transfer to a large bowl. |
| 4 | Gather the paste in to a ball and throw it back into the bowl. Do this several times, slapping the paste into the bowl until the mixture becomes firmer and stickier. This will make the mixture puff up when it is deep-fried. |
| 5 | Mix in the lime leaves and long beans, and shape into small discs. |
| 6 | Heat oil in a wok until the oil’s surface starts to shimmer slightly. To test if the oil is hot enough for frying, throw a small piece of bread or the fish cake mixture into it. It should bubble up immediately and float to the top. |
| 7 | Gently lower the fish cakes into the oil and fry till golden brown, about 4 minutes. |
| 8 | Remove the fish cakes from the oil with a slotted spoon and place on paper towel-lined plate to absorb any excess oil. Serve hot. |
