Thai fish cakes with Thai dipping sauce

Thai dipping sauce
100g sugar
125ml water
60ml white vinegar
1tbsp fish sauce
1 red chilli chopped
¼ cucumber seeded and finely chopped
¼ small carrot finely chopped

1. bring all ingredients to boil
2. simmer uncovered for 5 mins, or until slightly thickened
3. remove from heat, cool slightly
4. stir in cucumber and carrot

Thai fish cakes
450g firm white fish fillets, flaked
3tbsp cornflour
1tbsp fish sauce
1egg, beaten
½ cup fresh coriander leaves
3tsp red curry paste
50g green beans, very finely sliced
2 spring onions, finely chopped
½cup oil

1. Place fish in large bowl, add corn flour, fish sauce, egg, coriander, curry paste and chilli. Mix well until well combined
2. Add the beans and spring onion and mix well. Using wet hands, form 2 rounded table spoons of mixture at a time into fairly flat patties
3. Heat the oil in heavy based frying pan over medium heat. Cook 4 fish cakes at a time until they are golden brown on both sides. Drain on paper towels and serve immediately with Thai dipping sauce.