A passion fruit is a capsule of readymade sauce– aromatic, sweet and sour with its own distinctive colour and texture in a neat one-person portion sized container. In Madeira it makes a sauce for fried fillets of fish, but I had in my minds eye/stomach that it would be better if the fish had more texture and flavour to balance the intense fruitiness of the passion fruit. Crispy gougons? Or little Thai style fish cakes? With a hint of ginger, chilli, lemongrass and garlic, but not too much, I don’t want these seasonings to compete with the flavour of the passion fruit. And some finely sliced beans for colour and texture.
1 passion fruit
120 gms white fish – I used a type of shark which has a nice texture – swordfish, conger eel, monkfish would all work well
3 or 4 prawns
Pinch of grated ginger
Pinch of grated garlic
Pinch of finely chopped red chilli
Pinch finely chopped lemon grass
Mangetoute peas or green beans
1 level teaspoon cornflour plus extra for dusting the fishcakes
1 tablespoon beaten egg – it doesn’t have to be a quail egg, the one in the photo just happened to be lurking in the fridge and was the right size for one person. Here in Spain quails and their eggs are not the expensive delicacy that they are in other countries.
Olive oil for frying
Dice the fish and put it into a food processor. Peel the prawns and add to the fish.
Add the grated ginger and garlic, the chopped chilli and lemongrass, and the salt.
Process to a lumpy mix. You don’t want to over process and have a mush, plus you still have a bit of processing to do.
Add the egg. Pulse to mix in.
Add the cornflour. Pulse to mix in.
Add the beans or mangetoute and stir in with a spoon.
Sprinkle some cornflour onto a plate and take a spoonful of the fish mix and form into a small fishcake coating it with the cornflour as you go along.
Do this with the rest of the fish mix. You will have 3-5 fishcakes depending on how small you like them.
Serve with the passion fruit pulp as a sauce. You can leave this cold or cut the passion fruit in half and give the halves a quick warm in the microwave before scooping out the pulp onto your fishcakes.