* 265g Basa fillets
* 200ml Milk
* 4 Spring onions
* 6 frozen king prawns, defrosted
* 3 tablespoons of Squash mash, extra liquid squeezed out ''optional''
* Zest and Juice from 1 Lime or Lemon
* 2 teaspoons recado de achiote
* A splash of nam-pla, just to make it even fishier!
* Sea salt and Freshly ground black pepper
* 1 tablespoon Cornflour
* A mixture of Breadcrumbs and Sesame seeds for coating
* A few tablespoons of Vegetable oil for Frying

===Method===
* Add the flaked Fish, Lime juice and Zest, recado de achiote, nam-pla and Cornflour and seasoning to a Blender with a blade. Add the king prawns and squash mash at this stage if using. Process until finely Minced. Scoop out and place into a bowl.
* Finely chop the Spring onions and fold into the Fish mixture
* Using floured hands, shape into about 16 balls and roll in the Breadcrumb/ Sesame mix, cover and Refrigerate for at least an hour.
* Heat the Oil in a Wok and Fry the Fish balls in small batches for about 4 to 5 minutes, turning reguarly. Keep warm whilst the remaining are being cooked.

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