Ingredients

Ingredients

• 2 tbsp ready-made red curry paste from a jar

• 1 free-range egg

• 300g/10½oz pollock fillet, skin removed, cut into chunks

• 2 tbsp fish sauce (nam pla)

• 1 tsp sugar

• 2 tbsp cornflour

• 3 lime leaves, thinly sliced

• 1 tbsp chopped fresh coriander leaves

• 10 green beans, finely chopped

• flour, for dusting

• vegetable oil, for deep-frying

For the dipping sauce

• 60ml/2fl oz water

• 75ml/2½fl oz rice vinegar

• 50g/2oz sugar

• 1 garlic clove, finely chopped

• 1 cucumber, peeled and finely chopped

• 4 shallots, finely chopped

• 1 tbsp chopped fresh root ginger

To serve

• watercress, washed and drained

Description

Recipe Uses 2 Tbsp Ready-made Red Curry Paste From A Jar, 1 Free-range Egg, 300g/10½oz Pollock Fillet, Skin Removed, Cut Into Chunks, 2 Tbsp Fish...

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