Fish cakes

• 900g Cod fillet, cut into chunks
• 1 tsp grated fresh Ginger
• 2 Limes, juice and zest 
• 1 Red Chilli, de-seeded and chopped
• 2 Garlic cloves, crushed
• 1 Lemon grass, chopped
• A handful of fresh Coriander, chopped 
• 1 Red Onion, chopped
• 1 tbsp Tomato purée
• 3 tbsp Breadcrumbs
• Vegetable oil/ Olive oil, for frying

Oriental salad

• 1 Fennel bulb, cut into small wedges
• A handful of fresh Coriander, torn
• 50g Bean Sprouts
• 2 tsp Sugar
• 2 tsp White Wine Vinegar
• Salt and Pepper 

Teriyaki dressing

• 2 tbsp Honey
• 1 tsp grated fresh Ginger
• 1 Garlic clove, chopped
• 2 Limes, juice and zest
• 50ml Teriyaki Sauce
• 25ml Soy Sauce
• 125ml Sesame Oil
• A handful of fresh Coriander, finely chopped

• To make the teriyaki dressing, mix honey, ginger, garlic, lime juice and zest with  the teriyaki and soy sauces in a bowl and whisk together.
• Gradually add the sesame oil and lime juice to the dressing and scatter with coriander at the end.
• To make Oriental salad: blanch the fennel in a saucepan for 3 minutes, then remove and allow to cool.
• Mix the fennel and bean sprouts in a bowl. Sprinkle over the sugar, white wine vinegar and 6 tablespoons of teriyaki dressing. Season with salt and pepper.
• To make fish cakes: blend the ginger, lime juice and zest, chilli, garlic, fresh coriander stalks and red onion in a food processor roughly.
• Add the cod and tomato puree and 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  breadcrumbs. Mix in well.
• Shape the cod mixture into small patties. leave the fish cakes on a lightly oiled baking trayfor 30 minutes.
• Shallow fry the fish cakes in a frying pan for 4 minutes on each side, then drain on a kitchen towel.
• Serve the fish cakes with oriental salad.