Place the fish, ¾ of the chili pepper, green onions, lemongrass, 1 tsp ginger, 1 tablespoon lime juice, and a pinch of salt in a food processor and pulse until fully incorporated, but not over blended.

Remove the mixture from the food processor and roll into small patties. Place in the fridge until ready to cook.

To make the dipping sauce, in a small bowl mix the sesame oil, 1 tablespoon of lime juice, tamari, apple cider vinegar, ½ tsp of ginger and remaining red chili pepper together. Taste and season with salt accordingly. Set aside.

To cook the fish cakes place a non-stick pan over medium heat. Melt the coconut oil, then add the fish cakes. Cook for a few minutes on each side until cooked through and golden on both sides.

Serve the fish cakes with the dipping sauce.