To make the salad, combine the cucumber, vinegar, sugar, chilli and shallot with 4tbsp of cold water. Cover and chill till needed.
To make the fish sticks, blend the spring onions and coriander in a food processor. Add the fish, curry paste, lime juice and blend until the fish is finely chopped. Add the egg white and blend until the mixture is stiff.
Divide the mixture into 12 portions and then carefully press each around a lemon grass stick, forming a sausage shape.
Pre heat the grill to high, place the fish sticks on a lightly oiled baking tray and grill for 6 to 7 minutes turning once, until cooked and lightly browned on all sides.
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