Ingredients

• 250g/8¾oz pollack fillet
• skin removed
• 50g/1¾oz unsalted butter
• 200g/7¼oz large raw tiger prawns
• shells removed
• de-veined
• 1 kg/2lb 3¼oz Maris Piper potatoes
• peeled and cut into chunks
• 4 spring onions
• finely chopped
• 2 red chillies
• seeds removed
• finely chopped
• 2 tsp fish sauce
• 1 lime
• zest and juice
• 2 tsp ready-made Caribbean curry powder
• small handful fresh coriander
• chopped
• salt and freshly ground black pepper
• vegetable oil
• for frying
• chilli sauce
• to serve
• 1 small pineapple
• peeled and finely chopped
• 1 small red onion
• peeled and finely chopped
• small handful fresh coriander
• chopped
• pinch dried chilli flakes
• squeeze lime juice

Directions

• Preheat the oven to 180C/360F/Gas 4.
• Place the pollack fillet on a baking tray
• dot with the butter and bake in the oven for 10-15 minutes. Remove the fish from the oven and leave to cool.
• Once cool
• flake the fish.
• Bring a pan of salted water to the boil and blanch the prawns for 30 seconds. Drain the prawns and allow to cool. Cut the prawns into small pieces.
• Boil the potatoes in a pan of boiling salted water until tender
• drain and mash.
• In a large bowl
• mix together the flaked pollack
• prawns
• mashed potatoes
• spring onions
• red chillies
• fish sauce
• lime zest and juice and the curry powder
• coriander
• salt and freshly ground black pepper.
• Using your hands
• shape the mixture into fishcakes
• place on a tray or large plate
• cover with cling film and chill in in the refrigerator for 30 minutes.
• Heat some vegetable oil in a frying pan until hot and shallow-fry the fishcakes
• in batches
• for 4-5 minutes on each side
• or until golden-brown. Place the cooked fishcakes on a plate lined with kitchen paper to absorb excess oil.
• For the pineapple salsa
• mix together all the salsa ingredients in a bowl.
• Serve the cooked fishcakes with the salsa and a drizzle of chilli sauce.