Cut the fish into chunks, then place them in a blender or food processor.

Add the spring onions, lemon grass, coriander, curry paste, chilli, lime rind and juice to the fish. Season with salt. Process until finely minced.

using lightly floured hands, divide the mixture into 16 pieces and shape each one into a small cake about 4 cm (l 1/2 in) across. Place the fish cakes on a plate, cover with clear film and chill for about 2 hours until firm.

Heat a wok over a high heat until hot. Add the oil and swirl it around. Fry the fish cakes, a few at a time, for 6 - 8 minutes, turning them over carefully until evenly browned. Drain each batch on kitchen paper and keep hot while you are cooking the remainder. Serve on a bed of crisp lettuce leaves with shredded spring onions, red chilli slices, fresh coriander sprigs and lime wedges.