Fishcakes with Teriyaki Dressing and Oriental Salad

For the fishcakes:
  • 900 g cod fillets, skinned and cut into chunks
  • 2.5 cm ginger, grated
  • juice and grated zest of 2 limes
  • 1 red chilli, de-seeded and chopped
  • 2 cloves garlic, chopped
  • 1 stalk lemongrass, white part chopped
  • 1 bunch of fresh coriander stalks
  • 1 red onion, chopped
  • a handful of coconut flakes
  • 1 tbsp tomato purée
  • a handful of panko Japanese breadcrumbs
  • vegetable oil, for frying
  • wedges of limes, to serve

For the oriental salad:
  • 4 heads of pak choi, quartered
  • 1 bulb fennel, cut into small wedges
  • 1 bunch of fresh coriander, leaves picked
  • 55 g bean sprouts
  • 2 tsp sugar
  • 2 tsp white wine vinegar
  • black pepper

For the teriyaki dressing:
  • 2 tbsp clear honey
  • 1 tsp grated ginger
  • 1 clove garlic, finely chopped
  • juice and grated zest of 2 limes
  • 50 ml teriyaki sauce
  • 25 ml soy sauce
  • 125 ml sesame oil
  • 1 bunches fresh coriander, finely chopped
  • First make the teriyaki dressing. Place the honey, ginger, garlic, lime juice and zest in a bowl. Add the teriyaki and soy sauces and blend together with a whisk. 
  • Once the honey starts to blend in with the other ingredients, whisk in the sesame oil. 
  • Once the sesame oil has blended in, whisk in the lime juice and mix in the chopped coriander. As this makes more dressing than required for this recipe, bottle and store in the refrigerator where it will keep for a week. 
  • Bring a large saucepan of water to the boil. Add the fennel and blanch for 3 minutes; remove with a slotted spoon and cool. 
  • Add the bok choy to the pan of boiling water and blanch until just wilted, around 2 minutes. Drain and cool. 
  • Place the fennel, bok choy and bean sprouts in a bowl. Sprinkle over the sugar, white wine vinegar and 8 tablespoons of teriyaki dressing. Season with salt and freshly ground pepper. Chill until serving. 
  • Place the ginger, lime juice and zest, chilli, garlic, fresh coriander stalks and red onion in a food processor. Blend roughly. 
  • Add the cod, coconut flakes and tomato puree. Blend until the mixture forms a thick paste. 
  • Transfer the cod mixture to a large bowl. Add 2 tablespoons of the teriyaki dressing and the Japanese breadcrumbs. Mix in well. 
  • Shape the cod mixture into small squash-ball sized rounds. 
  • Oil your hands and flatten the cod balls into discs. Place on a pre-oiled baking sheet. 
  • Chill the fishcakes for 15-20 minutes to set. 
  • Pour vegetable oil into a large frying pan, so that it reaches 2cm depth. Heat the oil until hot. 
  • Fry the fishcakes in batches, cooking them for 3-4 minutes on each side. Drain on kitchen paper. 
  • Serve the fishcakes on top of the chilled Oriental salad, garnished with lime wedges.


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