Tod Mun Pla Grai from The Little Thai Cookbook by Marshall Cavendish

Ingredients

• 500 g knifefish or featherback fillet, minced
• 1 quantity red curry paste
• cooking oil for deep-frying
• 1 sprig coriander leaves, chopped
• ½ cup (125 ml) vinegar
• 2 teaspoons salt
• 200 g sugar
• 80 g long beans, thinly sliced
• 3 tablespoons fish sauce (nam pla)
• 70 g egg, beaten
• 2 tablespoons water
• 3 shallots, peeled and thinly sliced
• 5 cloves garlic, peeled and minced
• 3 tablespoons chopped peanuts
• 1 tablespoon chopped palm sugar or brown sugar
• 2 red chillies, minced
• 1 cucumber, quartered lengthways and thinly sliced