For the fish cakes, combine fish, coconut butter, fish sauce, water, garlic, ginger, cilantro, chili powder, pepper flakes, cumin and coriander in the bowl of a food processor.
Pulse until mixture becomes a thick paste (you will need to scrape the sides with a rubber spatula several times).
Form into 1.5 inch balls and press into patties about ¾ inch thick. You will need to wet your hands frequently to keep the mixture from sticking.
In a large skillet over medium, heat 1 tablespoon coconut oil until melted and pan is hot.
Add about half of the fish cakes, careful not to overcrowd them, and cook 1.5 minutes. Flip and continue to cook another minute to minute and a half, until golden brown and cooked through.
Remove to a paper towel lined plate and repeat with remaining oil and cakes.
For the mayonnaise, combine mayonnaise and hot sauce in a small bowl.
Serve cakes hot with a dab of mayo and lime wedges for garnish
Notes
Servings vary depending on whether you make these as an appetizer or a main course.Assuming 4 servings, each serving has 4 g of carbs.352 Calories; 27g Fat (68.6% calories from fat); 24g Protein; 4g Carbohydrate; trace Dietary Fiber; 42mg Cholesterol; 140mg Sodium.