Stir together the ¼ cup salsa de chile dulce comprada es perfecta aquí, 1 tbsp vinagre de arroz, and 1 tbsp salsa de pescado in a small Mixing Bowl until combined. Add the diced 0.5 medium pepino cortado finamente en dados, 1 tbsp chalota cortada finamente en dados, sliced 1 whole chile de ojo de pájaro rojo cortado finamente; o una pizca de copos de chile (if using), and chopped 1 tbsp cacahuetes tostados picados aproximadamente (if using). Set aside at room temperature — the flavors will meld as you make the fish cakes.

Pat the 1 lb filetes de pescado blanco como bacalao, tilapia o pargo — cortados en trozos chunks dry with paper towels — this is important for a firm, bouncy texture. Place the fish in a Food Processor and pulse 8–10 times until you have a rough paste. Don't over-process; you want some texture, not a smooth purée.

Add the 2 tbsp pasta de curry rojo tailandés, 1 tbsp salsa de pescado, 1 tsp azúcar, and 1 egg to the Food Processor. Process for about 20–30 seconds until the mixture is well combined and slightly sticky. Scrape down the sides as needed.

Transfer the fish paste to a Mixing Bowl. Add the finely sliced 6 whole hojas de lima kafir costilla central removida, cortadas muy finamente and sliced 3 stalks judías largas (judías serpiente) cortadas finamente en rodajas; o judías verdes. Mix well with your hands or a Spatula until evenly distributed. The mixture should be sticky and hold its shape when pressed.

Wet your hands lightly with water to prevent sticking. Divide the mixture into 12 equal portions (about 1.5 tablespoons each). Roll each into a ball, then flatten into a disc about 1.5 inches wide and half an inch thick. Place the shaped cakes on a lightly oiled Baking Sheet as you go.

Heat the ½ cup aceite vegetal para freír en sartén in a large Skillet over medium-high heat. The oil should be about 1/4 inch deep. To test if it's ready, dip the edge of a fish cake in — it should sizzle immediately. Fry the fish cakes in batches of 4–5, without crowding the pan, for 2–3 minutes per side until deep golden brown and cooked through.

Transfer the cooked fish cakes to a plate lined with paper towels to drain briefly. Repeat with remaining batches, adding a splash more ½ cup aceite vegetal para freír en sartén between batches if needed.

Arrange the fish cakes on a serving plate and garnish with fresh 2 tbsp cilantro fresco picado aproximadamente. Serve immediately with the cucumber dipping sauce on the side. They're best eaten hot and fresh from the pan.