• Finely chop garlic. 
• In a medium saucepan, heat the butter with a 
dash of olive oil over medium heat. 
• Cook half the garlic until fragrant, 1-2 minutes. 
• Add jasmine rice, the water and a generous 
pinch of salt, stir, then bring to the boil. 
• Reduce heat to low and cover with a lid. 
• Cook for 12 minutes, then remove from heat 
and keep covered until rice is tender and water 
is absorbed, 10-15 minutes. 
TIP: The rice will finish cooking in its own steam so 
don’t peek! 

• Meanwhile, using a vegetable peeler, peel carrot into ribbons. Finely chop coriander. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add carrot to pickling liquid. Add enough water to just cover carrot. Set aside. TIP: Slicing the carrot very thinly helps it pickle faster!

• Transfer hoki fillets, sweet soy seasoning, 
ginger paste, coriander, remaining garlic, half 
the plain flour and a pinch of pepper to a food 
processor and pulse, until the mixture resembles 
a chunky paste.
• Using damp hands, shape hoki mixture into 
2cm-thick patties (2 per person).
• In a shallow bowl, combine the remaining plain
flour and a generous oinch of salt. In a second 
shallow bowl, whisk the egg. In a third shallow 
bowl, place panko breadcrumbs.
• Gently dip hoki patties into the flour mixture
to coat, followed by the egg and finally into the 
breadcrumbs. Set aside on a plate.
TIP: If you don’t have a food processor, use a 
blender or stick blender instead.

• Heat a large frying pan over medium-high heat 
with enough olive oil to coat the base.
• Cook crumbed hoki patties, in batches, until 
golden and cooked through, 2-4 minutes each 
side. Transfer to a paper towel-lined plate. 
TIP: The patties can be fragile. Use a spatula to turn 
the patties if needed!

• Thinly slice cucumber into half-moons. Thinly 
slice fresh chilli (if using). Slice lemon into 
wedges. Drain pickled carrot.
• In a large bowl, combine mixed salad leaves, 
radish, carrot, a squeeze of lemon juice and a 
drizzle of olive oil. Season to taste with salt and 
pepper. 

• SPICY! Use less sriracha if you're sensitive to 
heat! In a small bowl, combine sriracha
and mayonnaise.
• Divide garlic rice between bowls. Top 
with Asian-style hoki fish cakes and pickled 
carrot salad.
• Drizzle with sriracha mayo. Garnish with chilli 
to serve. Enjoy!