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1
Roughly chop the fish and place it in a food-processor with the curry paste.
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2
Pulse until you have a coarse paste - don't whip it up too finely.
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3
If you don't have a food-processor, just lay the fish and curry paste on a large cutting board and chop with a big knife, pressing with the side of the knife to mash and mix the fish with the curry paste.
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4
Fold in the breadcrumbs and shape into balls.
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5
Dust with a little flour to keep them from sticking.
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6
You should be able to get eight little fish cakes out of the mixture, giving you two for each person.
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7
Pop them into the fridge to firm up for 30 minutes.
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8
Meanwhile, make the salad.
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9
Using a vegetable peeler, peel the courgettes along their length, then just keep going, making strips of the flesh until you reach the seed pod in the centre.
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10
Nibble the seed pod while you cook or thinly slice it and add it to the salad.
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11
Peel the carrot in the same way.
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12
Peel one side of the mango using a vegetable peeler and then shave off long, thin slivers of the mango's flesh with the peeler, so it's similar in shape and texture to the courgettes and carrots.
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13
Continue around the whole of the mango until you've used most of it up.
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14
Save any remaining bits of mango for a fruit salad.
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15
Mix the courgettes, carrot and mango together with the garlic, chilli, salt, lime juice and zest, and sugar or honey.
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16
Set aside while you fry the fishcakes.
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17
Press each ball down into a little cake and fry in olive oil until golden on each side.
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18
Serve with the som tam salad and garnish with coriander leaves and crushed peanuts.
