Cut rockfish into 2-inch chunks and place into a food processor. Give the fish a few pulses in the food processor and remember to scrape down the side into a bowl. Remove fish and put into a bowl.
Chop the herbs very fine and crush the garlic. Add the herbs, garlic, Parmigiano-Reggiano, eggs, panko bread crumbs, salt, and peppers into the food processor. Pulse for a minute or two until combined. Add ingredients to the bowl with the rockfish and combine. Take about a spoon full amount and roll in your hands to form the ball. Roll in the flour to evenly coat the outside. Be sure to do them all before you start to fry, as they will cook very fast. You can place them on a parchment paper so they don’t stick as they await their turn in the hot oil.
Heat your oil on a medium/high heat and fry these for about 5 minutes. Turn bites in oil, making sure they cook evenly.
While the rockfish bites cook, make dipping sauce by adding 1 chopped mango, 1 tablespoon honey, and half cup Dijon mustard to food processor. Purée ingredients in a food processor until smooth. Serve fish balls with sauce.