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Serves 6
For the Fishcake
200g Salmon
200g Mackerel
200g Hake (or any white fish)
2 x egg yolks
3 x fresh red chillies
1 x teaspoon Thai Puree
small bunch fresh coriander
2 x Thai spring onions (sliced)
1 x nob fresh ginger grated
Chop all of the fish, chillies and coriander small and add to a mixing bowl, add sliced Thai spring onion and grated ginger to the bowl with the Thai puree and egg yolks. Mix all of the ingredients together, shape into patties and refrigerate for 2 hours.
Pan fry the patties for 3 minutes on each side and place in the pre-heated oven at 180C for a further 3 minutes to ensure cooked through.

beansprouts
carrot
Chinese cabbage
mange tout
ponzu dressing
crispy rice noodles
Shred carrot, Chinese cabbage and mange tout, place in a bowl with the beansprouts and coat with the ponzu dressing. Place a handful of salad on each plate, add the fishcake and finish with crispy rice noodles.
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1lb Whole Native Lobster
Back by (very) popular demand!
Served with garlic butter and fresh summer salad
Available Tuesday - Saturday from 11 July - 30 August
Book now via website quoting LOBSTER

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