Place fish, red curry paste, coriander, fish sauce, lime, coconut cream and egg white in a food processor. Whizz until the fish is minced. Transfer to a bowl and stir through rice flour and green beans, ginger.
Heat enough oil in a pan over medium high heat to cover the base with a little oil. Spoon the mixture into the pan and pan down, cook for 2-3 minutes on each side. Serve Thai Fish Cakes with Sweet Chilli Sauce, garnished with more coriander leaves and lime wedges on the side.
Dipping Sauce: Dissolve the sugar and vinegar together over a medium heat, add the remaining ingredients and cool before serving.