Fish Cakes! Fish Cakes! Eat Them Up YUM!
December 31, 2006 Appetizers, mains, seafood
I love fish cakes… so I’ve decided to give them a go. This is my own recipe after checking out several versions. There is no potato in these cakes and I think if you want to do potato based fish cakes then you should spend more money on getting a really strong fishy fish so that you can taste it. I have gone for a pure fish version and they were really really yummy. :}
Serves: 2
Prep: 10 min
Cook time: 15 min
Ingredients:
350g of white fish meat minced
1 inch of ginger – finely chopped
1 garlic clove finely chopped
1 red chili with seeds removed and finely chopped
1 tablespoon of finely diced Spanish onion
1 tablespoon of fish sauce
1 tablespoon of rice wine
1 egg
2 tablespoons of olive oil
1. Combine white meat, ginger, garlic and chili in a bowl and blend together
2. Add Spanish onion, fish sauce and rice wine then refrigerate for an hour to allow the flavors to combine.
3. Remove from the fridge and add one egg to the mixture mixing well.
4. In a frying pan add a spoonful of mixture flattening out into a disc and repeat until pan is full. Once the cake has browned on one side – turn the cake over. If this is done too early the fish cake will fall apart.
5. Serve with lettuce and carrot with the dipping sauce
Dipping Sauce
¼ cup of caster sugar
¼ cup of water
½ chili sliced with seeds removed
Two tablespoons of lime juice
1 tablespoon of sesame oil
½ tablespoon of rice wine
1. combine sugar and water in a saucepan and heat until the sugar has dissolved then cool
2. Add remaining ingredients and serve in a small bowl on the side
