There are a lot of different ingredients so to keep yourself organized, prep the items as listed below and place them all in separate little bowls before continuing.
In a small saucepan put enough water to just cover the base and bring to the boil.
Place kaffir lime leaves and star anise into boiling water and remove from the heat.
Finely zest the outside of 2 of the limes.
Peel the garlic cloves, clean the ginger and chop roughly.
Cut the chillis in half, and finely slice the chillis.
Clean excess dirt off the coriander, cut the roots off, pick all the leaves and chop the leaves finely.
Pick all the leaves off the mint and chop finely.
Bash the stalks of lemongrass with a kitchen mallet and remove the thick woody ends, approx 2 cm (1 inch) from the base and the tips and discard. The remaining lemon grass, chop very finely.
Grate a couple of table spoons of palm sugar.
Chop the blanched kaffir lime leaves.
In a mortar and pestle place the garlic, ginger, chilli seeds, coriander roots, 1/3rd of the coriander leaves, lemongrass, kaffir lime leaves, the palm sugar, a pinch of salt and pepper. Grind the ingredients together until a paste starts to develop. As you grind, spoon in a little of the star anise water.
Note (if you do not have a mortar & pestle, a food processor can be used, however result will be better from the mortar and pestle).
Once the paste has formed, pick out any overly fibrous or woody parts, discard and set the paste aside.
Ensure all the bones have been removed from the fish and chop the meat roughly.
Place the fish into your food processor, add a couple tablespoons of mint, sliced chilli, chopped cashews, lime zest, 1-2 tbsps of the paste, 2 tsp fish sauce, the juice of 2 limes, a touch of salt and pepper.
Process on high until a minced texture is achieved.
The mix should be nicely flecked with green, and red and bits of cashew visible.
Roll the mixture into 2 cm (1 inch) balls, and press slightly flat and place in refrigerator.