Set aside 150g fish and chop into cubes. Put the rest in a food processor and blitz into a paste.
Mix the paste, cubes of fish, Thai curry paste, spring onions and seasoning together and separate into 10 cakes.
Preheat a fryer to 160 degrees
Cook the noodles according to the pack instructions. Run until cold water to cool and dry with a kitchen towel.
Coat the cakes in the noodles
Drop into the fryer for two minutes until the noodles start to turn golden. Then remove for a minute, shake the basket and put back into the oil and cook until fully golden.
Remove, garnish with chilli, lime and coriander. Serve with a little sweet chilli sauce on the side.
