1. Boil the fish and remove the skin and if there are any bones. Remove to a mixing bowl and mash the fish. Add salt and pepper to taste.
2. Mix well. Add the other ingredients and serve on papads or lavsa or biscuits and cookies.

For the filling:

1. Cook sugar, syrup (from 1 large tin pineapple and the beaten egg yolks till thick, using a wooden spoon. Take off the fire.
2. Add 1 tbsp. gelatine dissolved in 2 tbsp. syrup. Chill the cooked mixture by placing on ice. When semi-set, whisk.
3. Liquidise 2 1/2 cups cream cheese with 4 tbsp. lemon juice till smooth.
4. Add the liquidized cream cheese to the semi-set syrup.
5. Whip 1 cup cream and fold into the above mixture.
6. Add chopped pineapple from the tin.
7. Whisk 3 egg whites till foamy. Beat in 3 tbsp. sugar very gradually till still peaks form.
8. Pour the pineapple mixture onto the beaten egg whites, folding in gradually.
9. Pour onto the prepared crust and chill.
10. Sprinkle remaining crumbs over the top before serving.