Preheat your oven to 100C (200F). Finely chop the fish and stir in the curry paste and lime leaves / zest.

Using a tablespoon, form into balls about the size of a golf ball. Pat down to form more of a burger shape so the fish cakes cook more quickly.

Heat a thin layer of oil in a large frying pan over a medium high heat.

Fry half of the fish cakes for about 2 minutes on the first side or until you can see the fish around the sides starting to look ‘cooked’.

Carefully turn and cook for another minute, or until the fishcakes are just cooked through. Keep the cooked ones warm in a low oven (100C / 200F) and repeat with remaining fish cakes.

Toss herb leaves with lime juice to make the salad.

Serve warm fish cakes with lime wedges. And salad on the side.