To a bowl add minced white fish, minced prawns, julienned kaffir lime leaves, Thai Red Curry paste, minced lemongrass, red chilli flakes, salt to taste, soya sauce, fresh bread crumbs and egg yolk and mix well.
Preserve this mix in a refrigerator.
For the relish, to a pan add rice vinegar, brown sugar, kaffir lime leaves, minced lemongrass and pineapple and sauté? it.
Add chopped coriander leaves chopped galangal, and cook it on a low flame.
Transfer the relish into a bowl Heat water in a pan, add vermicelli and cook it and strain the vermicelli.
Add sliced red chilli julienned carrot, julienned radish, lemon juice, salt to taste, soya sauce, chopped spring onion greens, olive oil and mix well , Remove the fish mince from the fridge.
Pour water in a bowl and dampen your hands.
Take some mince and make a patty.
put the patty in a pan pour some olive oil on it and grill it on both sides.
Shift the relish on a serving plate and in that add chopped coriander leaves, groundnut oil and mix them.
On the serving plate, place the noodle salad, fish patty, pineapple relish, garnish it with sprouts and serve.