Place fish, curry paste, lime, fish sauce, slat and pepper in a food processor and pulse until combined but still a coarse mixture. Mix through the scallion and coriander and shape into four patties. Chill in the fridge for ten minutes.
To cook, either spritz with oil and gently cook on a medium barbeque or gently fry in some olive oil. Stir the sweet chilli sauce and mayo together and slather onto burger buns, topped with the fish burger, tomato and ribbons of cucumber.
