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Rangiputa fragrant fish cakes with smoked capsicum and ginger salsa

Christine Hobbs, 51 years old, Auckland

Rangiputa fragrant fish cakes with smoked capsicum and ginger salsa

Fish cakes
200gms fresh white fish
1 tbs tom yum paste
1/4 cup coconut milk
1/4 cup fresh coriander, chopped
80grms green beans, topped, finely sliced
1/2 lime, juiced
2 lemongrass stalks, bruised, finely chopped
1/4 cup plain flour
1/4 cup coriander leaves, chopped
2 tbs sesame seeds
2 tbs vegetable oil
1 tsp Sesame oil

Red capsicum salsa
1/2 cup manuka wood chips
1/4 cup jasmine tea
2 rosemary sprigs
1 red capsicum, halved, seeded
1 tomato, blanched, seeded, finely chopped
2 Tbs fresh capsicum, seeded, chopped
1 lime, zest and juiced
1 tsp sweet chili sauce
8 cubes glace ginger, finely chopped

Onion rings
1 onion, thinly sliced into rings, discard small rings
1/2 cup Anchor milk
Rice bran oil, to cover

1 For the capsicum salsa, line a wok with foil; place the woodchips, jasmine tea and rosemary on top. Sit a cake rack on top. Place the capsicum on the rack, cover with foil or a lid. Place over a medium-high heat, when smoking, lower heat and leave for 30 minutes to smoke. Once smoked, scrape away the charred skin and finely chop. Place in a bowl with tomato, fresh capsicum, limejuice, sweet chili sauce and ginger, combine and season.

2 For the fishcakes, place the fish, tom yum paste and coconut milk in a food processor and pulse to a crumbly consistency. Spoon into a mixing bowl; add the coriander, beans, limejuice and lemongrass and combine. Mould the mixture into 3 large patties. Coat in flour, coriander and sesame seeds. Set aside in the fridge.

3 For the onion rings; place the onion rings in a bowl and just cover with Anchor milk, set aside for 15 minutes, drain onto paper towel and dry thoroughly. Place the onion rings in a small heavy frying pan just cover with rice bran oil and place over a high heat until oil starts to boil, reduce heat to a simmer and cook for 20 minutes, turning frequently with a fork, to finish turn up heat and brown, continue to turn. Drain onto paper towel, should be crisp.

4 Heat a heavy based frying pan over a medium heat, add vegetable oil and sesame oil, cook fish cakes for 4 minutes each side.

5 Place the fish cakes on a serving plate, top with a generous spoonful of salsa, top with onion rings.

Please note - This recipe is untested in the MasterChef kitchen.