Dry the fish with a paper towel.

Cut the fish into chunks and place it in the bowl of a food processor. Set aside.

In a glass measuring cup, combine coconut milk, fish sauce, chili powder, cumin, ground coriander, and brown sugar.  Stir to combine.

Pour the milk mixture over the fish.

Pulse 3-4 times until coarsely chopped.

Add ½ cup bread crumbs, lime zest, dill weed, scallions, ginger, garlic, and red pepper flakes.

Pulse to combine.  The mixture should be able to form patties. If it’s too wet, add more breadcrumbs and pulse again until the desired consistency.

Scoop about ¼ cup of the fish mixture and pat it into a small cake and flatten it slightly.  Repeat with the remaining fish mixture.

Place the fish cakes onto a plate. Cover with plastic wrap, and chill for about 10 minutes.

Meanwhile, pour about 1-inch of peanut oil into a heavy-bottomed frying pan.

Heat the oil over medium heat until hot (a bread crumb should sizzle when you toss it into the oil).

Use a metal spider to gently lower the fish cakes into the oil.  Fry for 2-3 minutes until golden on one side.  Flip and fry the other side until golden and firm – about 1 ½ to 2 minutes.

Remove from the pan and blot both sides with paper towels.

Serve warm with sweet chili sauce on the side.