Crack the egg in a bowl, whisk over the corn flour and the flour. Stir in the lemon juice and start diluting it with the sparkling water until you obtain a fairly thick consistency batter, add in 6 ice cubes and keep refrigerated. Trim the fish fillets, pass through flour and dip in the batter. Fry the fish fillets in hot deep fat until golden and batter is crispy. To make the yellow curry sauce, stir the curry paste with the lime juice, coconut and milk. Reduce on low heat until sauce starts thickening. For the preparation of the braised cabbage, add a spoon of vegetable oil in a sautee pan and start cooking the kabanos so that the oil starts to infuse with the sausage flavours. Add the cabbage, season with salt & pepper and cover with a lid for a few minutes. Remove lid, mix well until cabbage is wilted, add the apples, cashews, lime juice and fresh coriander.