FISH CAKES 1. Place fish, capsicum, 2 teaspoons chilli, ginger, lemon grass, shallots, sweet chilli sauce, eggs, 2 tablespoons coriander, basil, mint, curry paste and the zest and juice of the lime into blender and blend until smooth. 2. Place heaped spoonfuls of mixture on a preheated, lightly oiled frying pan or BBQ plate, flatten each spoonful to about 1cm thickness. 3. Cook on medium heat until browned and cooked through approximately 10 minutes. DIPPING SAUCE 1. Mix the kecap manis, ½ teaspoon chilli, lemon juice, a squeeze of lime juice, garlic and ½ teaspoon coriander leaves together in a bowl. Serve on a plate garnished with fresh coriander, lemon slices and dipping sauce in a bowl.