Tod Mun Pla | Crispy Thai Fish Cakes

Rinse the jasmine rice thoroughly in a sieve under cold water until the water runs clear. Then bring to a boil with 1.5 times the amount of lightly salted water, reduce the heat, cover, and steam over low heat for about 12 to 15 minutes until done. Remove from the heat and keep warm, covered.

Wash the green beans, trim the ends, and cut them into paper-thin rounds. Wash the cucumber, quarter it lengthwise, and cut into thin slices. Coarsely chop the peanuts and pluck the fresh coriander leaves. Wash the lime under hot water, rub dry, and finely grate the zest; juice one half of the lime.

For the cucumber relish, combine the sliced cucumber with the sweet chili sauce, 1 teaspoon of lime juice, and half of the chopped peanuts in a small bowl, and let it infuse until serving.