Serves 2

For the fish patty:

  • 4 sea bass fillets, skinned
  • 3 garlic cloves
  • 1 teaspoon of fish sauce
  • 1 teaspoon of coconut sugar
  • 1/2 teaspoon of pink peppercorn
  • 1 tablespoon of Furikake (mixture of sesame seeds and seaweed flakes)
  • 1/4 – 1/2 teaspoon (or more) dried chilli flakes
  • Zest of 1 lime
  • 5 spring onions, finely sliced
  • Small bunch of coriander, finely chopped

Place everything, apart from the onion and coriander into a kitchen mixer and process until smooth
Add the coriander and spring onion and stir
Shape into 2 large rectangle shaped patties and chill for 30 minutes
Heat a large glug of oil in a pan and fry the fish patties on both sides for 3-5 minutes a side, until golden and cooked through

For the pickle:

  • 1/2 cucumber sliced
  • 1 small carrot, sliced
  • 1 tablespoon of rapeseed oil
  • 1 juice from 1 lime
  • Large pinch of salt
  • 1\2 – 1 red chilli, sliced

Combine the ingredients in a bowl and leave to marinate for 20-40 minutes

To finish:

  • 2 Baguettes
  • 200g tofu
  • 2 tablespoons of soya or tamari sauce
  • 4 tablespoons of mayonnaise
  • 1 tablespoon of hot chilli sauce

Slice the tofu lengthways and marinate in the soya sauce for 10 minutes
Fry for a couple of minutes a side
Combine the mayonnaise and chilli sauce and spread on the baguettes, fill with the other ingredients