First peel and dice the potatoes, place them into a pan of lightly salted cold water and boil until fully cooked.
Do not overcook the potatoes as this will give you a very wet mash.
Once cooked strain the water and leave to steam themselves dry in a colander.
Place the cod on to a baking paper lined tray.
Roughly chop up and sprinkle, half of the red chili, sliced garlic, 10g ginger and a quarter of the lime zest.
Finish the cod with some Cornish sea salt and olive oil, place in the oven at 180 C for 10 minutes until just cooked.
For the fish cake mix fine dice the remaining chili and ginger, slice the shallot, zest the lime and fine dice the coriander and basil.
Heat a pan with a little oil and lightly sweat the chili, ginger and shallots, once cooked fold in the lime zest and herbs and leave to cool.
Flake your cooked cod insuring there are no bones and mix with the mash and sweated chili mix.
Form round balls and press into an English muffin shape and chill in the fridge and set firm.
Pane the fish cakes in flour, egg and panko bread crumbs ready to deep or shallow fry.
Firstly, fry the fish cakes until golden brown and then place in the oven for around 5 minutes.
Once cooked drain excess fat on some paper towel.
Char the tenderstem broccoli on a griddle pan for 5 minutes until and leave to cool.
Finely slice the fennel and mix with the rocket and broccoli, tumble with a squeeze of lime juice and olive oil ready to serve.
Mix equal amounts of sriracha sauce and mayonnaise together with a squeeze of lime for the dip.
To finish, place a handful of salad on the plate next to the fish cakes and spoon of some the sriracha dip.
Prep time: 1 hour
Cook time: 10 minutes
210g mashed potato
300g cod fillet
1 large red chilli
25g fresh ginger
2 large banana shallots
1 clove sliced garlic
2 sprig of fresh basil
5 sprigs of fresh coriander
1 lime juice and zest
Cornish sea salt
Free range egg mayonnaise