Thai Chilli Fish Cakes 
These fish cakes are great when you're looking to show off your cooking skills when having friends over or trying to impress that special someone. These bad boys will really do the trick and make a great entree (the stuff you eat before the main meal). Be prepared, you'll be asked, "Is there any more, they're good"
Makes about 16 fish cakes.
Ingredients
500g white fish fillets (Try FRESH, wild caught Barra, Orange Roughy or Red Snapper)
2 chilli
1 red capsicum
1 clove garlic
1 piece of lemon grass (The white bit)
1 tablespoon (The ones you eat your breakfast with) of fish sauce
0.5 cup of coconut milk
1 egg (A chicken's egg is your best bet)
Peanut oil (You can get by on vegetable oil if you have to)
Sesame seed oil
Method
1. Cut the fish into cubes about 1cm square.
2. Chop the chilli and garlic (after you peel it) finely.
3. Roughly chop up the lemon grass and capsicum.
4. Put the fish, chilli, garlic, lemon grass, capsicum and fish sauce in a blender and blend until it well mixed.
5. Now add the coconut cream, egg and about 2 drops of sesame seed oil and mix through in the blender. (Won't take long, about 15 seconds).
6. Put this mixture in a bowl and throw it in the fridge for about 2 hours.
7. Shape into small patties (Little round balls) and dust with flour.
8. Put a good splash of peanut oil in a frying pan and heat it up, then put the patties you made at step 7 in the pan, pushing down on them slightly to flatten with an egg flipper thingy.
9. Cook the patties until golden brown on each side.
10. Remove the patties from the pan and drain on some paper towel and serve with sweet chilli sauce. YUM!