Step 1

Dry the fish with a paper towel.

Step 2

Cut the fish into chunks and place it in the bowl of a food processor. Set aside.

Step 3

In a glass measuring cup, combine coconut milk, fish sauce, chili powder, cumin, ground coriander, and brown sugar.  Stir to combine.

Step 4

Pour the milk mixture over the fish.

Step 5

Pulse 3-4 times until coarsely chopped.

Step 6

Add ½ cup bread crumbs, lime zest, dill weed, scallions, ginger, garlic, and red pepper flakes.

Step 7

Pulse to combine.  The mixture should be able to form patties. If it’s too wet, add more breadcrumbs and pulse again until the desired consistency.

Step 8

Scoop about ¼ cup of the fish mixture and pat it into a small cake and flatten it slightly.  Repeat with the remaining fish mixture.

Step 9

Place the fish cakes onto a plate. Cover with plastic wrap, and chill for about 10 minutes.

Step 10

Meanwhile, pour about 1-inch of peanut oil into a heavy-bottomed frying pan.

Step 11

Heat the oil over medium heat until hot (a bread crumb should sizzle when you toss it into the oil).

Step 12

Use a metal spider to gently lower the fish cakes into the oil.  Fry for 2-3 minutes until golden on one side.  Flip and fry the other side until golden and firm – about 1 ½ to 2 minutes.

Step 13

Remove from the pan and blot both sides with paper towels.

Step 14

Serve warm with sweet chili sauce on the side.