[Pohnpei,Micronesia, Panamá, 06° 58' N/ 158° 12' E]

During the holiday season in Pohnpei, pelagic fish sometimes became hard to find in the local markets.  Instead we would often buy grouper or snapper and cook the whole fish on the grill.  Often we had too much fish; this recipe was invented as a creative and yummy way to use the leftovers.  No fish is wasted aboard Carina!

1 - 1.5 lb. leftover (cooked) whitefish morsels- mahi mahi, coral grouper, red snapper

olive oil

1 Tb. butter

very finely chopped:

    portobella mushroom

    1/2 white onion

    1/2 sweet red pepper

    1-2 small hot peppers

    1/2 cup celery stalks and leaves

    1/4 cup fresh parsley

minced:

    1 Tb ginger

    1 clove garlic

prepared wasabi

beaten:

    1 egg

bread crumbs

Saute all vegetables and spices in olive oil and butter, except fresh parsley.  Remove from heat, add fresh parsley and a dollop of prepared wasabi and toss.  Allow vegetables to cool.

Add fish, egg and breadcrumbs to vegetables.  Keep adding breadcrumbs until consistency is stiff.  Use a 1 cup measuring cup to form patties.  Put patties into frying pan with olive oil and fry until a brown crunchy crust forms on bottom side.  Flip and cook until the other side is also golden brown.  Serve with risotto and a green vegetable.