Ingredients

• 500 grams cod fillets
• 2 teaspoon minced garlic
• 4 tablespoons olive oil
• 1 teaspoon paprika
• grated rind and juice 2 limes
• ½ pawpaw, peeled and sliced
• rocket for 4
• ½ finely diced red onion

Kumara and ginger rosti

• 350 grams starchy potatoes, unpeeled
• 350 grams red kumara
• 1 tablespoon minced fresh ginger

Method

1. Toss the fish with the garlic, olive oil, paprika, lime rind and juice. Set aside to marinate for 10 minutes.
2. Cook the fish in a non-stick frying pan over a moderate heat for about 5 minutes, turning occasionally until the fish flakes easily.
3. Serve the fish tossed with the pawpaw slices, rocket leaves and onion on top of the kumara and ginger rosti. Drizzle with the dressing.

Kumara and ginger rosti

1. Cook the potatoes and kumara in boiling salted water until almost done. Drain, cool, peel and grate. Stir in the ginger and season with salt and pepper. Form into 8 even-sized patties. Pan-fry in hot butter until golden and hot, turning once.

Dressing

1. In a jar, shake together the grated rind and juice of 2 limes, 4 tablespoons olive oil, 1 tablespoon manuka honey and a dash of minced chilli. Season to taste.