Blanche yabby tails for 3 or 4 minutes in salty water. Arrange tails around the plate. Spoon salad into the centre of the plate. Rest fish cake on top of salad.

To make fish cakes, place fish, ginger, garlic, turmeric and eschalot in a food processor and process to a smooth paste. Season with salt. Shape mixture into 8 x 5 cm-diameter rounds. Fill a deep ...

A guaranteed hit for brunch topped with a poached egg, as a starter in the evening, or as a lunch dish. The South-East Asian flavours give this fish cake a large margin head start. The fish cake ...

To make the salad, mix together the carrot, cucumber, red onion, radishes, coriander and mixed leaves in a large bowl. Heat a large pan over a medium–high heat. Divide the fish cake mixture into ...

I like to use cod for my fish cakes, but using what looks freshest ... my Middle Eastern roots with the pairing of an Israeli salad and tahini and amba dipping sauce. Amba is a spicy pickled ...

Spoon 1/4 cup of the fish mixture into the skillet and flatten to a 1/2-inch-thick cake. Repeat 3 more times to make 4 cakes. Cook over moderately low heat, turning once, until golden and cooked ...

For a fluffy, light fish cake, you need a light ... Paired with a crisp green salad and a thick wedge of crusty bread, they make a fine, light easy meal. Preheat oven to 400 degrees.