I go to my local fishmonger if I want precise amounts but if you buy your fish from the supermarket you may end up buying more than you need so make enough to put away in the freezer.
Ingredients for 2 good sized portions or 4 small starter size portions
50g white fish fillet (skinless)
50g salmon fillet (skinless)
100g cooked prawns
5ml / 1 tspn red chilli paste
1 clove garlic, crushed to a paste
2.5ml / half tspn ginger, chopped very finely
4 kaffir lime leaves, soaked and shredded
1/2 tspn fish sauce
25g green beans, trimmed and chopped small
1/2 egg white, beaten
1/2 tbspn oyster sauce
Veg oil or groundnut oil for frying
Panko breadcrumbs (good for adding to the mix if it is too loose to handle and for coating the fishcakes if you like a slight crunch)
Wash all your fish in a colander, wipe with kitchen towel and add to a food processor, make a smooth paste. Add in the chilli paste, ginger and the crushed garlic and and mix well.
All of the other ingredient, except for the oil, can be mixed together in a large bowl. Add the fish paste mixture and use your hands to mix together. At this stage if the mixture is loose and you can't make a 'cake' or 'patti' out of it then add the panko breadcrumbs to stiffen it a little.
Shape into the size of fishcakes you would like. If you think the mixture is still too loose or sticky then coat the fishcakes in the panko breadcrumbs. Put into the fridge for 30 minutes to chill.
I double up the ingredients and make a batch of smaller fish cakes for my son
They are now ready to fry, 2-3 minutes until golden.
Lovely with a crunchy, fresh salad and sweet chilli sauce.
No comments:
Post a Comment