Put the fish fillet in a food processor with the fish sauce, red curry paste, lime juice, garlic, lime leaves and egg white and process the ingredients until a smooth paste forms.
Stir in the fresh coriander and process the paste again until mixed. Divide the mixture into 8-10 pieces and roll into balls. Flatten the balls to make round patties and set aside.
To make the peanut dip halve and deseed the chilli then dice finely. Place in a small saucepan with the rest of the dip ingredients and heat gently stirring continuously until blended. Season to taste.
Heat the oil in a frying pan and cook the fishcakes for 3-4 minutes each side until golden brown. Drain on paper towel and serve hot on a bed of salad leaves with the peanut dip.