Recipe adapted from Tempest Bistro Ltd., Bermuda
Ingredients
Section 1
- •907 grams (2 pounds) white durable fish (preferably rockfish, grouper or snapper)
- •3 large russet potatoes, peeled and diced into large cubes
- •2 tablespoons dried thyme
- •1 tablespoon dried oregano
- •4 tablespoons dried parsley
- •2 bay leaves
- •4 tablespoons curry powder
- •237 ml (1 cup) fish bouillon
- •237 ml (1 cup) vegetable bouillon
- •4 tablespoons brown sugar
- •2 tablespoons garlic powder
- •1 tablespoon onion powder
- •2 teaspoons kosher salt
Section 2
- •1 tablespoon chili powder
- •2 tablespoons roasted garlic
- •Pinch of cayenne
- •57 grams (2 ounces) unsalted butter, cubed, at room temperature
- •3 tablespoons sliced fresh chives, or to taste
- •Salt and freshly ground black pepper to taste
- •57 grams (2 ounces) butter, or as needed for frying
Preparation
Place all the ingredients from Section 1 in a large pot. Add enough water to cover the potatoes and fish by 5 cm (2 inches). Place over high heat to bring to a boil, then reduce heat to low and simmer until the fish is cooked and potatoes are soft enough to mash.
Strain through a colander, reserving the solids; the liquid may be discarded or reserved for another purpose, such as making soup.
Return the solids to the pot and mash to the desired consistency. Add all ingredients from section 2 and mix until well-blended. Shape into small flat disks.
Place a large skillet over medium heat, and melt remaining butter. Working in batches, fry the fish cakes, turning once, until browned on both sides; add more butter as needed. Transfer the cooked cakes to a platter and keep warm. If desired, serve with Banana Nut Chutney.