Thai Fish Cakes

In a blender, combine the spur chili, Thai chilies, garlic, water, white vinegar, salt, and sugar.

Blend until smooth. Be careful when opening the blender lid, as the steam from the chilies and vinegar can be irritating.

Pour the sauce into a small saucepan and bring to a simmer over medium heat. Let it simmer for 3-5 minutes to reduce slightly and thicken.

Remove from heat and let the sauce cool. It should be a pourable, slightly viscous consistency.

Add the basa fillets to a food processor. Process until the fish is finely ground and has a sticky, paste-like consistency. This may take longer than you think, as you want to develop the protein's texture.

Add the red curry paste, egg yolk, sugar, chopped long beans, chopped Thai basil, and finely chopped kaffir lime leaves to the food processor with the fish.

Process again until all ingredients are well combined and the mixture is a uniform orange color. Scrape down the sides of the bowl as needed. The mixture should be firm enough to hold its shape, not runny.

Wet your hands and a spoon with water. This prevents the fish mixture from sticking.

Use the wet spoon to scoop out portions of the fish mixture. Roll into balls and then flatten them into small, thick patties with your hands. Aim for a thickness that will cook through evenly without becoming tough.

Heat about 2 cups of vegetable oil in a wok or deep skillet over medium-high heat until shimmering.

Carefully add the fish cakes to the hot oil, a few at a time, ensuring not to overcrowd the pan. Fry for about 1-2 minutes per side, until golden brown and cooked through. They cook very quickly.

Remove the fish cakes from the oil using a slotted spoon or spider strainer and place them on a plate lined with paper towels to drain excess oil.

Arrange the fried fish cakes on a serving platter. Serve with the prepared dipping sauce and a side of sliced cucumber, shallots, and crushed roasted peanuts.