
Ingredients
- 500g grilled white fish
- 40g green or red thai paste
- 6 eggs
- 200g mixed sesame seeds
- 200g baked potato mashed sweet potato
- 2 tsp ground black pepper
- 5 tbs fish sauce
- 3 tsp fresh chopped ginger
- 2 limes juiced and zested
- 100ml mango chutney
- 100g crushed garlic
- 2 lemons to garnish
- 1 bunch of chopped coriander
- 5 tbs pomegranate relish
Method
- Flake the grilled fish and season with the thai paste ginger garlic.
- Add the chopped coriander fish sauce pepper and mash potato with the sweet chilli lemon juice, lemon zest.
- Weigh each fish cake into 30g size balls dust in the flour then coat in egg wash then into the sesame seeds.
- Shape into fish cakes set in a fridge to rest and firm up.
- Once the fishcakes have cooled and hardened, place in a deep fryer in hot oil and fry till crispy.
- Serve on the pomegranate relish and top with mascarpone.
Share this article
Share on facebook
Share on linkedin
Share on whatsapp
Share on email
Related Articles

Recipes
Panfried Mexican spiced barbel with roasted pepper and toasted cumin and garlic sauce with gaucomole and sour cream
Panfried Mexican spiced Barbel with roasted pepper and toasted cumin
February 19, 2020