Lemongrass Fishcake Skewers with Lime-Spiked Mayonnaise

In a bowl, mix the bread crumbs, coriander and coconut flakes and set aside.

Remove the tough exterior of the lemongrass, finely chop 2 of them and leave the other 4 intact.

Cut the fish into large chunks and blend in a blender.

Throw in the chilli, chopped lemongrass, soy sauce, spring onions and 2 of the eggs.

Blend until you have a smooth paste (approx 20 – 30 seconds).

Be careful not to over-blend as this will leave you with a rubbery mixture.

Transfer to a bowl, stir in the corn flour and lime zest and divide the mixture into 12 balls.

Mould the balls into thick patties and dip them first into a little flour, then into the remaining egg (beaten) and then into the coconut, coriander and bread crumb mixture.

Thread 3 fish cakes onto each of the remaining sticks of lemongrass.

Heat oil in a large frying pan, add the fish skewers and cook for 2 minutes per side or until crispy and golden brown.

Remove onto kitchen paper to absorb excess oil.

Combine the ingredients for the mayonnaise and serve with the fishcakes.