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Bea Bagnall: +64 22 306 5743

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Kerren Packer: +64 21 858 751



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18 Devon Street,
Mangawhai Heads, 0505
New Zealand

2019 Journey of a Fisherman  |  2019 Offshore Adventures - All Rights Reserved

By Bea

Seafood recipes inspired from Bea’s travels around the globe will bring tasty, light, family friendly meals to the table. Bea is a self taught cook who loves the challenge of creating a healthy seafood meal that is not only satisfying and delicious these simple recipees combines fresh produce, commonly-available ingredients and your fresh catch of the day. Please feel free to share these recipes and contact us with any questions and feedback.

Teriyaki Tuna Cakes

Serves: Makes approx 10


3 cups fresh tuna finely chopped, (I used fresh yellow fin, fresh albacore and blue fin tuna will work well too)
½ cup green onion chopped plus extra for decorating
½ cup white onion, finely minced
¼ tsp ginger, minced
¼ tsp garlic, minced
2 eggs beaten
1½ cup panko breadcrumbs
6 Tbsp light soy sauce
2½ Tbsp sugar

Vegetable oil for frying

Teriyaki Sauce
¼ cup water
2 Tbsp sweet rice wine or sushi vinegar
½ cup light soy sauce
1 ½ tsp ginger, minced
1 ½ tsp garlic, minced
¼ cup sugar
5 tsp brown sugar


To make the sauce:
Mix all the ingredients in a pot and cook on medium heat until sugar is dissolved.

For the Tuna Cakes
1. Mix all the ingredients together except for the vegetable oil.  Cover and put in the fridge for at least 30 minutes
2. Shape into little patties and fry over medium heat about 3 minutes each side until golden on the outside and warm but still pink in the centre.

Serve with sushi rice and teriyaki sauce. Sprinkle a little green onion on the top for colour. ENJOY!