Signature Dish - Rangiputa fragrant Fish Cakes with Smoked Capsicum and ginger salsa

This is my dish presented here courtesy of TVNZ thank you...
Fish cakes

200gms fresh white fish
1 tbs tom yum paste
1/4 cup coconut milk
1/4 cup fresh coriander, chopped
80grms green beans, topped, finely sliced
1/2 lime, juiced
2 lemongrass stalks, bruised, finely chopped
1/4 cup plain flour
1/4 cup coriander leaves, chopped
2 tbs sesame seeds
2 tbs vegetable oil
1 tsp Sesame oil

Red capsicum and Ginger salsa
1/2 cup manuka wood chips
1/4 cup jasmine tea
2 rosemary sprigs
1 red capsicum, halved, seeded
1 tomato, blanched, seeded, finely chopped
2 Tbs fresh capsicum, seeded, chopped
1 lime, zest and juiced
1 tsp sweet chili sauce
8 cubes glace ginger, finely chopped

Crisp Onion rings
1 onion, thinly sliced into rings, discard small rings
1/2 cup milk
Rice bran oil, to cover

For the capsicum salsa, line a wok or old roasting dish with foil; place the woodchips, jasmine tea and rosemary on top. Sit a cake rack over them. Place the capsicum on the rack, cover with foil or a lid. Place over a medium-high heat and when smoking, lower heat and leave for 30 minutes to smoke. Once smoked, scrape away the skin and finely chop. Place in a bowl with tomato, fresh capsicum, limejuice, sweet chili sauce and ginger, combine and season.

For the fishcakes, place the fish, tom yum paste and coconut milk in a food processor and pulse to a crumbly consistency. Spoon into a mixing bowl; add the coriander, beans, limejuice and lemongrass and combine. Mould the mixture into 3 large patties. Coat in flour, coriander and sesame seeds. Set aside in the fridge.

For the onion rings; place the onion rings in a bowl and just cover with Anchor milk, set aside for 15 minutes, drain and dry thoroughly on paper towels. Place the onion rings in a small heavy frying pan, just cover with cold rice bran oil and place over a high heat. When oil starts to boil, reduce heat to a low simmer and cook for 20 minutes, turning frequently with a fork. To finish turn up heat and brown, turning continuously. This will not take long! Drain onto paper towels and serve immediately.

Cooking the fish cakes: Heat a heavy based frying pan over a medium heat, add vegetable oil and sesame oil, cook fish cakes for 4 minutes each side.
Place the fish cakes on a serving plate, top with a generous spoonful of salsa, top with onion rings.