In a food processor, add the fish, red curry paste, egg, sugar, and fish sauce.
Blend until it is a fairly smooth paste. It should stick to the side of a spoon.
Add the fish paste mixture to a bowl. Add the long beans and the basil. Mix together.
Add the cooking oil to a skillet on medium high heat. Make sure that your hands and spoon are wet before touching the mixture. It is really sticky. Portion out the mixture into 8 meatball sized clumps. Flatten into a patty, about 1/2 an inch thick. Cook in 2 batches, 4 of the patties for 2 minutes on the first side.
Flip to the other side and cook for another 2 minutes.
Let rest on a paper towel. Serve with a Thai chili dipping sauce.