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
Enjoy!