For the fish cakes
500g/1lb 2oz fish fillets (whiting, pollock, coley, etc)
½ red pepper, chopped
2 red chillies, chopped
2 tbsp coriander
3 spring onions, finely chopped
2 cloves garlic, chopped
1 stalk lemongrass, tender part only, chopped
1 tbsp fish sauce
125ml/4fl oz coconut milk
1 whole egg
125g/4½oz green beans
vegetable oil
For the Thai cucumber salad
2 cucumbers peeled, halved lengthways and de-seeded
35g/1¼oz caster sugar
50ml/2fl oz rice vinegar
2 hot chillies, finely diced
2 shallots, finely diced
2 tbsp chopped coriander leaves
40g/1½oz roasted peanuts, chopped
½ tbsp nam pla (fish sauce)