You will need
Ina Paarman’s Sweet Chilli Chutney
1 red chilli, sliced
Make sure all the fish bones have been removed and cut the fish into cubes. Place the cubed fish, Chilli & Garlic Seasoning, Pesto, ginger, fish sauce, lime juice, sugar and curry paste in a food processor and process until finely chopped. Add the egg and pulse to combine. Don’t overmix. Heat 1 cm of oil in a large non-stick frying pan over medium heat. In batches, cook heaped tablespoons of fish mixture, flattening slightly, for 2 – 3 minutes each side or until golden. Garnish with freshly sliced chilli, lime wedges and basil leaves. Serve with our Sweet Chilli Chutney for dipping.