Sauce:
In a blender, roughly chop: the cheese, fish, panco, eggs, spring onions, lime juice, soy sauce, salt and pepper
Using wet hands, make 2 cm thick fishcakes from this minced mixture
Allow to cool and become firm in the fridge for a few hours then grill on the BBQ
For the sauce, mix all the ingredients well
Serve the fishcakes warm with the sauce and mixed salad, tomato and sweet pepper.