Place the chili, cilantro, red pepper, spring onions, garlic, ginger, fish sauce, lime zest, salt, pepper and breadcrumbs into the food processor and whiz until finely chopped.

Add the fish fillets and pulse until well combines and the fish has broken down, though don’t overdo it.

Wet hands and take small amounts of the fish mixture and roll into small balls, place onto a baking sheet.

When you have made approximately 24 balls, take a spoon and press each ball to flatten it.

Cover with plastic wrap and refrigerate to set for 30 minutes.

Preheat oven to 350 degrees.

Heat a splash of the sesame oil and a splash of the sunflower oil in a large, flat bottomed frying pan.

Cook the fish cakes in batches, sauteing for about 5 minutes on each side, until golden. You may need to keep topping up the oil in the pan.

When the cakes are golden, transfer to a hot oven for 5 minutes to ensure that they are cooked through.

Serve with a sweet chili dipping sauce.