Peel and finely dice the shallot and garlic. De-seed the chillies and then finely dice. Remove the leaves from the coriander and the stalks from the lime leaves and shred finely. In a food processor blitz all of these ingredients with the pollack to a rough paste. Add the fish sauce as seasoning.
Shape the mix into 12 round patties and coat with flour.
Heat a frying pan until hot and add the groundnut oil. Cook the fishcakes until golden brown. Turn once and finish cooking on a low heat till they are firm.
Finely chop the chillies and pick the leaves from the coriander. Squeeze the juice from the lime.
Heat the vinegar and palm sugar in a saucepan until the sugar has dissolved. Stir in the tomato paste and chopped chilli. Season with the fish sauce. Allow to cool and then stir in the lime juice and the coriander leaves.
Serve the fishcakes on a large platter with the dipping sauce in the centre.
«This recipe can easily be adapted to include other fish such as salmon, crab or prawns. Remove 50% of the pollock and add the fish of your choice. Salmon works best.»