Sat, 18 May 2024
INGREDIENTS:
250g of seafood chunks - salmon/cod/prawn/haddock
Salt & cracked black pepper
Coriander bunch (root & leaf separated)
2 x limes zested & juiced
½ cup torn mints
½ cup torn basil
2 x smashed garlic cloves
2 tbsp. ginger chopped
1/2 red chilli chopped
100g courgette
100g cucumber
100g carrot
100g potato mash
100g breadcrumb
METHOD:
1. Heat a pan to a medium heat, adding some rapeseed oil to swirl about.
2. Sauté the fish gradually until coloured, then remove the fish and allow it to release any
natural liquids.
3. Mix the potato, crumb, herbs, chilli, lime juice/zest, ginger & garlic together until combined,
adding your fish back in gradually.
4. To cook the cake, first shape into small balls and flatten out. Pan fry in a medium hot pan until
golden brown.
5. Boil three parts vinegar, two parts water, and 1 part sugar, adding a half chilli and some
grated ginger.
6. Shred the courgette, cucumber & carrot, placing in the warm liquid overnight.
7. To serve, place your pickled vegetables on the base of a plate with coriander and mint leaves,
then add the fish cakes on top with a drizzle of soy and a wedge of lime.
Tue, 23 July 2024
Chef: Alberto Rossi
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