Fish cakes with a modern mango twist, made from sustainable fish - an excellent dish
Cut the megrim into chunks with finely chopped chilli into a food processor. Then add chopped coriander, curry paste, palm sugar, fish sauce, lime juice and a pinch of salt and blend until finely minced.
Transfer to a large bowl and stir in the spring onions.
Divide the mixture into 16 even sized pieces then roll into a ball and flatten into discs. For best results, cover and chill in the fridge for 30 minutes.
Have three seperate dishes with flour, egg wash and breadcrumbs and for each cake cover them in flour, then egg then breadcrumbs and place on a wire rack or in a dish.
Heat the oil in a pan and fry the fishcakes for 2 minutes on each side until golden brown or bake in an over for 15-20 minutes.
Serve with a mango salsa on the side of the dish. The 'mango salsa' is made up from the throwing all ingredients together into a bowl.