Lemon myrtle fish puffs

Ingredients

• 500 g queenfish (or white fish) fillets
• 300 g prawn meat
• ½ tsp ground lemon myrtle
• 1 tbsp lemongrass paste
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 egg
• 1 tbsp coconut cream
• Sea salt
• ½ cup thinly sliced spring onions
• ½ small bunch coriander, finely chopped
• ½ cup samphire, finely chopped
• 2 tbsp cornflour
• 5 sugar cane sticks
• Vegetable oil, for deep-frying
• Yam chips, to serve

Instructions

1. Combine the fish fillets, prawns, lemon myrtle, lemongrass, ginger, garlic, egg, coconut cream and a generous pinch of sea salt in the bowl of a food processor. Blitz to a rough paste. Remove to a medium bowl, then fold through the spring onion, coriander, samphire and cornflour. Mix well to combine.
2. Use wet hands to divide the mixture into five equal portions, then roll into balls. Flatten gently, then wrap each sugar cane stick with the mixture.
3. In a small saucepan, heat enough oil to shallow-fry. Once hot, fry the fish puffs in batches, until golden and cooked through. Remove to a serving plate. Serve the lemon myrtle fish puffs with yam chips on the side.

Watch how to make this recipe on Episode 1 of Island Echoes with Nornie Bero.