1 Rinse fish, pat dry and cut into uniform cubes. Chill in the freezer for 10 minutes.
2 Rinse cilantro and mint, shake dry, pluck leaves and chop coarsely.
3 Rinse lime leaves, wipe dry and coarsely chop. Squeeze juice from the lime.
4 Combine cilantro, mint, lime leaves and curry paste in a blender. Add fish cubes and puree to a medium-coarse consistency. Season with salt and pepper.
5 Rinse lemongrass and wipe dry. Use moistened hands to divide the fish mixture into 8 portions and shape each around a lemongrass stalk, pressing firmly to adhere.
6 Heat the oil in a large non-stick pan and cook the skewers until fish cakes are browned all over, 4-5 minutes. Serve immediately with lime juice and sweet chili sauce.