Fish Cakes with Chile Sauce

For the sauce, rinse bell pepper, drain and wipe dry and remove seeds and cut into very small cubes.

Peel garlic and chop finely.

Rinse chile peppers, drain and wipe dry and cut in half lengthwise and remove seeds, as desired, so that sauce is less spicy, and chop chile peppers finely. Combine bell pepper, garlic and chile pepper and grind in a mortar or puree with immersion blender. In a small saucepan, heat 200 ml (approximately 7 ounces) water, vinegar, lime juice and sugar and bring to a boil. Reduce heat and simmer for about 15 minutes until sugar is dissolved and sauce reduces. 

For the fish cakes, soak bread in cold water. Rinse scallions, drain and pat dry and cut off ends and chop finely. Rinse red and green chile peppers, drain and cut in half and remove seeds and finely chop. In a saucepan, heat butter and sauté fish, scallions and chile peppers and let cool. Break fish into small pieces. Squeeze excess water from bread and stir together with fish, scallion, chile peppers, egg and yolk and cornmeal. With hands or with two forks, mix until smooth and season with salt and pepper. With wet hands, shape 16 small patties. In a heavy skillet, heat oil and place patties in pan and flatten slightly. Fry patties in portions until crispy, about 3-5 minutes. Drain on paper towel and keep warm.