Paul S, on a recent website blog comment, asked if I had more fish recipes to share after the Creole-style fish recipe I included in a recent blog. I promised I would, and here it is.

It’s a recipe that I adapted from a traditional Thai recipe, to try and achieve a more crunchy-textured, multi-flavoured taste. I hope you like it, if you try it. 

We love it; in fact, my wife, Jane, once asked me to make it to mark a special occasion we had, instead of going out to dinner. Now that is a recommendation.

• ½ kg firm fish, preferably Gurnard, cut into small (1 to 2cm) pieces
• 2 or 3 stalks of celery, finely chopped
• 1 or 2cm fresh ginger, finely chopped
• 4 spring onions, finely chopped
• 4 Tbs fresh coriander leaves, finely chopped, or coriander flakes
• ½ teaspoon white pepper
• 1 teaspoon salt
• 3 eggs, lightly beaten
• 3 Tbs cornflour
• 2 Tbs olive oil (or peanut oil), for frying
• 2 Tamarillos (tree tomatoes), peeled and finely sliced, for serving
• 2 green kiwifruit, peeled and finely sliced, for serving
• Chilli jam or chilli sauce for serving

Combine chopped fish, vegetables, and coriander in a large bowl, and stir/mix.

Let stand for 30 minutes at least to allow flavours to mix. Add eggs and stir/mix. Add cornflour and stir/mix. Add seasoning and stir/mix.

Peel and slice fruit, and reserve.

Heat oil in the largest frying pan you have. Add your fish mixture to the hot pan, one tablespoon at a time, making sure the cakes don’t touch. Fry for a few minutes on high heat, then turn each cake over once, and fry the other side. Serve immediately with the reserved slices of fruit, and chilli jam/sauce on the side.  

The fishcakes can be served cold. Some of my friends and family say they are even better cold.

Serves 2, 3 or 4, depending on whether it’s an hors d'oeuvre or a main course.