500g fish fillets, cut into roughly 3cm chunks (snapper, barramundi, tuna or mackerel work well)
6 makrut lime leaves, destemmed and roughly chopped
1 egg white
1 tsp sea salt
½ tsp sugar
3 tbsp Thai red curry paste
¼ cup finely sliced snake beans*
Vegetable oil, for deep frying
Sweet Chilli Dipping Sauce
½ cup Thai sweet chilli sauce
1 tbsp finely chopped eschalots
¼ small cucumber, diced
2 tsp crushed roasted peanuts