Hawaiian honeymoon stand outs:
1. Yelling “Jack Johnson?” in the honest belief that there would be a genuine chance he would actually appear whilst driving down North Shores, Kamehameha Hwy.
2. Our super chilled out Uber driver (in a jeep, obviously) in Maui explaining to me, “you gotta live Aloha man”. I swear, nothing could have made me happier in that moment than this dude meeting all my expectations of Hawaiians.
3. The seafood, the coconuts, the seafood, the macadamia nuts, the seafood, the fish cakes…
Hawaiian Coconut & Macadamia Fish Cakes with Herbed Yoghurt
2 fillets of white fish – I used cod
Handful of coriander
Handful of spring onion
Half a handful of dill
Zest from 1 lemon
Good pinch of salt & pepper
Small handful of macadamia nuts
1/4 cup panko crumb
1/4 cup desiccated coconut
2tbs natural yoghurt
2tbs cream cheese
1tbs chopped spring onion
1tbs chopped coriander
Juice from a lemon
Pinch of salt & pepper
Blend the fish, coriander, spring onion, dill, lemon zest, egg & salt and pepper together in a food processor until you have a smooth, consistent paste (remember to keep aside the lemon and some of the coriander and spring onion for the sauce). Add the macadamia nuts to the processor and pulse until crumbled.
Combine the panko crumb and coconut on a large plate then roll the fish mixture into golf ball patty’s and coat generously in the crumb. If the fish mixture is wet, squeeze out a bit of the moisture (this will depend on the type of fish you use and if it was frozen).
Heat a super large glug of coconut oil in a non stick pan and over a medium heat, gently fry the fish cakes for a few minutes on each side, or until golden and firm.
While they’re cooking, mix together all the sauce ingredients in a cup. Pat the fish cakes dry with some paper towel and you’re done! Maaaaahalooo.
I ate this with wedges and a salad that I dressed with some of the yoghurt and left over macadamia nuts – highly recommend! Pop the wedges in the oven before you start so it’s all ready at the same time 😉